Name: Chicken and Green Bean Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/4 pounds boneless skinless chicken (thighs or breast); 12 ounces fresh green beans (washed and ends trimmed); 1/2 red bell pepper (cored and thinly sliced, optional); 1 1/2 tablespoons mayonnaise (light is fine); 1 teaspoon sesame oil; 1/2 teaspoon salt; 1 teaspoon vegetable oil (for pan frying beans); 2-3 teaspoons toasted sesame seeds (for garnish); 3 tablespoons soy sauce; 3 tablespoons Shaoxing wine (adjust to taste); 3 tablespoons cold water; 1 tablespoon brown sugar (or maple syrup); 2 teaspoons minced garlic (about 2 cloves, or more to taste); 2 teaspoons minced fresh ginger; 2 teaspoons sesame oil; 3/4 teaspoon red pepper flakes (for medium heat); 1/2 teaspoon salt; 1 1/2 teaspoons cornstarch

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Tender, juicy chicken paired with blistered green beans in a glossy, umami-rich sauce—this stir fry is proof that simple weeknight dinners don’t need to be boring. It’s fast, flavorful, and entirely customizable.

Whether you’re cooking for two or meal prepping for the week, this one-pan wonder balances crisp vegetables and lean protein in every bite. The key? A clever marinade and a deeply savory sauce that clings to each piece.

Why the Mayonnaise Marinade Works

It might surprise you, but a small spoonful of mayonnaise transforms this chicken. Acting as both a tenderizer and flavor carrier, it ensures the meat stays juicy as it sears. Combined with sesame oil and salt, it creates a quick, no-fuss marinade that penetrates fast and enhances browning. This method is particularly effective when working with lean cuts like chicken breast, which can easily turn dry if overcooked.

Ingredients That Work Overtime

This recipe keeps things minimal but intentional. Each component plays a role—nothing is filler.

Chicken (Thighs or Breast): Opt for boneless, skinless chicken. Thighs offer more richness and stay moist, but breast meat will work just as well if cut properly across the grain.
Fresh Green Beans: Their slight crunch balances the softness of the chicken. Blistering them adds a smoky note and preserves their vibrant color.
Red Bell Pepper (Optional): Adds sweetness and a pop of color. Slice it thin so it cooks quickly and evenly.
Mayonnaise: Just a bit tenderizes the chicken and helps it brown without needing excess oil.
Sesame Oil: Toasty and aromatic, this is used twice—for the chicken marinade and in the sauce.
Soy Sauce and Shaoxing Wine: These build the umami backbone of the sauce. If Shaoxing wine is unavailable, a splash of dry sherry or even mirin can be used in a pinch.
Brown Sugar: Adds subtle sweetness that balances the salt and spice.
Garlic and Ginger: Use fresh, not powdered, for a more vibrant punch.
Red Pepper Flakes: Brings moderate heat. Adjust or omit depending on preference.
Cornstarch: Thickens the sauce just enough to coat the stir fry without making it gloopy.

Let’s Cook It: Step-by-Step Instructions

1. Prep the Chicken
Slice your chicken into bite-sized pieces, cutting across the grain to ensure tenderness. Add it to a bowl with mayonnaise, a drizzle of sesame oil, and a pinch of salt. Stir to coat and let it sit while you prep the rest. This marinade doesn’t need hours—it works quickly.

2. Sear the Chicken
Heat a nonstick or cast-iron skillet over medium-high heat. Once hot, add the chicken in a single layer. Let it sear undisturbed for 2–3 minutes to develop a golden crust. Flip and cook for another 2 minutes until fully cooked and slightly browned. Set aside.

3. Mix the Sauce
While the chicken is cooking, whisk together the soy sauce, Shaoxing wine, cold water, brown sugar, garlic, ginger, sesame oil, red pepper flakes, salt, and cornstarch in a bowl. It should look dark and glossy, with a slight thickness.

4. Cook the Green Beans
Wipe the skillet clean with a paper towel to remove any bits that might burn. Add a teaspoon of vegetable oil and return to medium-high heat. Toss in the green beans and stir-fry for 7–8 minutes. You’re aiming for blistered skins and a tender but firm bite. If using bell peppers, add them halfway through.

5. Bring It All Together
Reduce the heat to medium. Return the chicken to the pan and pour in the sauce. Stir to coat everything evenly. As the sauce heats, it will thicken and cling to the ingredients. Cook for 1–2 minutes, just until everything is heated through.

6. Finish and Serve
Sprinkle with toasted sesame seeds and serve hot over steamed rice, jasmine rice, or quinoa for a balanced meal. Garnish with scallions or a squeeze of lime, if desired.

Customizations and Variations

Make it vegetarian: Substitute tofu or tempeh for the chicken. Pan-sear until golden, then follow the same steps.
Swap the green beans: Broccoli, snap peas, or thinly sliced zucchini work well, though cook times will vary slightly.
Gluten-free option: Use tamari in place of soy sauce and double-check the Shaoxing wine or use dry white wine.
Extra heat: Add a drizzle of chili crisp or sriracha at the end.

Storing and Reheating

This stir fry stores well in the fridge for up to 4 days in an airtight container. For best texture, reheat in a skillet over medium heat with a splash of water to loosen the sauce. It’s also microwave-friendly—just cover to avoid drying out the chicken.

If you find yourself with leftovers, repurpose them into wraps, stir-fry noodles, or even as a filling for rice paper rolls. The bold flavors hold up beautifully even after a day or two.

This stir fry may be simple, but the layers of flavor and contrasting textures make it feel much more than that. With just a few tweaks, it fits a range of diets and occasions—weeknight dinners, meal prep, or a quick but satisfying lunch.