Description
This Chicken Green Bean Stir Fry with Sweet Chili Sauce is a quick and flavorful Asian-inspired dish perfect for a healthy weeknight dinner. Tender slices of chicken breast are coated in cornstarch and stir-fried to a golden brown, then tossed with crisp green beans and a vibrant sweet chili sauce that balances heat and sweetness. Garnished with sesame seeds and green onions, this stir fry is delicious served over rice or noodles for a satisfying meal.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breast, thinly sliced
- 2 tablespoons cornstarch
- Pinch of salt
Vegetables & Aromatics
- 2 cups green beans, trimmed
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
Sauce
- ½ cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Cooking Oil & Garnish
- 2 tablespoons vegetable oil, divided
- Sesame seeds for garnish (optional)
- Sliced green onions for garnish (optional)
Instructions
- Prepare the chicken: In a bowl, toss the thinly sliced chicken breast with cornstarch and a pinch of salt until the chicken is evenly coated. This helps achieve a crispy texture when stir-fried.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken slices in a single layer, cooking for 4–5 minutes until the pieces are browned and cooked through. Once done, remove the chicken from the pan and set it aside.
- Stir-fry the green beans: Add the remaining 1 tablespoon of vegetable oil to the skillet along with the trimmed green beans. Stir-fry for 3–4 minutes until the green beans are tender-crisp, maintaining their fresh crunch.
- Add aromatics: Stir in the minced garlic and grated fresh ginger, cooking for about 30 seconds until fragrant. This step builds a flavorful base for the dish.
- Combine chicken and sauce: Return the cooked chicken to the skillet. In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, and sesame oil. Pour this sauce mixture over the chicken and green beans. Stir well to coat all ingredients evenly.
- Finish cooking: Cook for an additional 1–2 minutes, allowing everything to heat through and the sauce to glaze the chicken and vegetables.
- Garnish and serve: Remove from heat and garnish with sesame seeds and sliced green onions if desired. Serve the stir fry hot over steamed rice or noodles for a complete meal.
Notes
- Add bell peppers, snap peas, or carrots to the stir fry for additional colorful vegetables.
- For extra heat, mix in sriracha or a pinch of chili flakes into the sauce before adding it to the pan.
- Use gluten-free soy sauce to make this dish safe for gluten-sensitive diets.
