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Chicken and Green Bean Stir Fry

A savory, well-balanced stir fry featuring tender chicken, blistered green beans, and a rich sesame-garlic sauce. This quick and healthy meal comes together in under 30 minutes, making it perfect for weeknights. Serve it over rice or quinoa for a satisfying, protein-rich dinner bursting with flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main 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
Stir Fry Sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons Rice Vinegar with Apple Juice 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

Method
 

Prepare Chicken
  1. If using whole boneless chicken breast, slice it thinly across the grain. For tenders, cut into thirds. For thighs, trim excess fat and cut into bite-size pieces.
  2. In a medium bowl, combine the chicken, mayonnaise, sesame oil, and salt. Mix until evenly coated.
Stir Fry Chicken
  1. Heat a nonstick or cast iron skillet over medium-high heat. Add the chicken in a single layer and cook for 2-3 minutes without moving.
  2. Flip the chicken and cook for another 2 minutes until browned and cooked through. Transfer to a bowl and set aside.
Prepare Sauce
  1. While the chicken is cooking, combine all stir fry sauce ingredients in a small bowl or cup and stir to dissolve the cornstarch.
Cook Vegetables
  1. Wipe the skillet clean or scrape off bits with a plastic utensil. Add 1 teaspoon of vegetable oil and heat over medium-high.
  2. Add green beans and sauté for about 8 minutes, stirring occasionally, until blistered and tender-crisp. If using red pepper, add it halfway through.
Combine and Serve
  1. Lower heat to medium. Add cooked chicken and prepared sauce to the green beans. Stir well to combine and cook for 1 minute to heat through.
  2. Taste and adjust seasoning if needed. Garnish with toasted sesame seeds and serve over rice or quinoa.

Notes

  • If you prefer a lighter sauce, reduce the amount of Rice Vinegar with Apple Juice.
  • Maple syrup can be used as a sweetener alternative to brown sugar.
  • Use light mayonnaise for a lower-fat option without compromising on texture.
  • Serve over brown rice or quinoa for a more wholesome meal.