Easy Chicken and Green Bean Stir-Fry with Garlic Sauce
Easy Chicken and Green Bean Stir-Fry with Garlic Sauce is a quick and tasty meal that comes together in no time. Tender pieces of chicken meet crisp green beans, all…
Tip: save now, cook later.Easy Chicken and Green Bean Stir-Fry with Garlic Sauce is a quick and tasty meal that comes together in no time. Tender pieces of chicken meet crisp green beans, all coated in a flavorful garlic sauce that’s just the right mix of savory and a little bit sweet. It’s a colorful dish that’s perfect for busy weeknights when you want something satisfying but don’t want to spend hours in the kitchen.
I love making this stir-fry because it’s simple and so flexible—you can add other veggies you have on hand, or double the sauce if you like things extra saucy. The garlic sauce is the real star here and really brings everything to life. I usually make a big batch so there’s enough for leftovers, which makes for an easy lunch the next day.
One of my favorite ways to enjoy this dish is over steamed rice or noodles, which soak up all those delicious flavors. It’s also great with a sprinkle of toasted sesame seeds or chopped green onions for a little extra crunch and freshness. This stir-fry always feels like a homemade treat that’s wholesome and full of flavor without much fuss.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breast or thighs works well. Thighs stay juicier if you prefer a richer bite, while breast is leaner. If you want, substitute with tofu for a vegetarian version.
Green Beans: Fresh green beans give a nice crunch. You can swap with snap peas or broccoli if you like. Just cook until crisp-tender to keep that fresh texture.
Garlic and Onion: These build the flavor base. Fresh garlic is best for a punchy taste, but garlic powder works in a pinch. Onions add sweetness and depth; shallots are a nice alternative.
Sauces: Soy sauce, oyster sauce, and hoisin sauce create the savory garlic sauce. If you need gluten-free, use tamari instead of soy sauce. Skip hoisin for less sweetness or add a little honey instead.
How Do I Get the Perfect Sauce Thickness and Gloss in My Stir-Fry?
The key is the cornstarch slurry—it’s what thickens the sauce and gives it that shiny finish. Here’s how I do it:
- Mix 1 teaspoon cornstarch with 2 tablespoons cold water until smooth.
- After adding the sauce ingredients to the pan, pour in the slurry at the end.
- Keep stirring over medium heat until the sauce thickens, which only takes about 2 minutes.
- Don’t add the slurry too early or the sauce can get clumpy. Gradual stirring helps keep it smooth.
This simple step makes the sauce cling beautifully to your chicken and veggies and gives the dish that classic stir-fry look and feel.
Equipment You’ll Need
- Large wok or deep skillet – perfect for quick, even cooking and tossing ingredients effortlessly.
- Sharp chef’s knife – helps you slice chicken and veggies thinly and evenly for fast cooking.
- Cutting board – a sturdy surface to prep ingredients safely and efficiently.
- Mixing bowl – for combining the sauce ingredients and cornstarch slurry smoothly.
- Wooden spoon or spatula – great for stir-frying without scratching your pans.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or thinly sliced beef for a different protein with quick cooking time.
- Add sliced bell peppers or snap peas for extra crunch and color.
- Stir in a little chili garlic sauce or red pepper flakes if you like a spicy kick.
- Top with toasted sesame seeds or chopped green onions for freshness and texture.
Easy Chicken and Green Bean Stir-Fry with Garlic Sauce
Ingredients You’ll Need:
For the Stir-Fry:
- 1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced
- 8 oz (225g) fresh green beans, trimmed
- 1 medium carrot, julienned (optional)
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 2 tbsp vegetable oil (canola or peanut oil)
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce (optional for a hint of sweetness)
- 1 tsp cornstarch mixed with 2 tbsp water (slurry for thickening)
- 1 tsp sugar
- Salt and pepper, to taste
To Serve:
- Cooked rice or noodles
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 15 minutes to cook, so you’ll have a delicious meal ready in around 30 minutes. It’s quick and great for a weeknight dinner!
Step-by-Step Instructions:
1. Prep Your Ingredients:
Slice the chicken into thin strips. Trim the ends off the green beans and slice the carrot into thin strips if using. Mince the garlic and slice the onion thinly. Having everything ready makes cooking smooth and easy.
2. Cook the Chicken:
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the chicken and cook it until it’s nicely browned and fully cooked, about 5 to 7 minutes. Take the chicken out and set it aside.
3. Stir-Fry Veggies and Garlic:
Add the remaining tablespoon of oil to the wok. Toss in the garlic and sliced onion, stirring for about 1 to 2 minutes until they become fragrant and soft. Then, add the green beans and carrot, cooking for another 4 to 5 minutes until the green beans are crisp but tender.
4. Bring It All Together:
Put the cooked chicken back in the wok. Mix soy sauce, oyster sauce, hoisin sauce, sugar, and the cornstarch slurry in a small bowl. Pour this sauce over your chicken and veggies. Stir everything well to coat nicely, cooking for about 2 minutes until the sauce thickens and looks glossy.
5. Final Touches and Serve:
Give it a taste and add salt or pepper if needed. Serve hot over warm steamed rice or noodles, and enjoy your flavorful, homemade stir-fry!
Can I Use Frozen Chicken for This Stir-Fry?
Yes, you can! Just make sure to thaw it completely in the fridge overnight and pat it dry before cooking to avoid excess moisture in the pan.
Can I Substitute Other Vegetables for Green Beans?
Absolutely! Snap peas, broccoli florets, or bell peppers make great alternatives and cook quickly, keeping the dish vibrant and fresh.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to keep the sauce smooth.
Is It Possible to Make This Stir-Fry Ahead of Time?
Yes! You can prep and cook the stir-fry, then refrigerate it for up to 2 days. Reheat it over medium heat on the stove, adding a splash of water if the sauce feels too thick.