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Chicken and green bean stir fry dish garnished and ready to serve

Green Bean Chicken Stir Fry

A quick and satisfying meal featuring juicy chicken, crisp-tender green beans, and caramelized peppers, all coated in a sweet chili glaze.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Home Cooking
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless skinless chicken thighs, cut into cubes Use thighs instead of breasts—they stay juicier and more tender in stir-fries.
  • 3 tbsp cornstarch Creates a crispy coating when fried. Don't skip this!
  • 1/4 cup vegetable oil, plus more as needed Neutral oil like vegetable oil is great for high-heat cooking.
For the Vegetables
  • 2 count bell peppers, sliced Red and yellow peppers add both color and natural sweetness.
  • 1 cup steamed green beans Steam until just tender; avoid overcooking for best texture.
  • 1/2 tbsp minced garlic cloves Fresh garlic gives a much stronger flavor than jarred.
  • 1/4 tsp ginger (optional) Adds warmth and depth—freshly grated is best if using.
Seasonings & Sauce
  • 1 tsp garlic powder Enhances the savory depth of the chicken.
  • 1 tsp crushed red pepper Gives the dish a spicy kick. Adjust to taste.
  • 1/8 tsp sesame oil A little goes a long way—adds a toasty (nutty aroma).
  • 1 1/4 cups sweet chili sauce Balances heat and sweetness while bringing everything together.

Method
 

Cooking
  1. In a large mixing bowl, place the cubed chicken thighs. Add 1 tablespoon of vegetable oil, garlic powder, salt, and black pepper to taste. Mix until the chicken is evenly coated, then dust with cornstarch and toss to form a light, even layer.
  2. Heat your wok or skillet over medium-high heat and add vegetable oil. Once hot, place the chicken in batches, avoiding overcrowding. Cook until golden brown and cooked through, then remove and set aside.
  3. In the same pan, add more oil if needed and toss in the sliced bell peppers. Stir-fry until softened and slightly charred, then add minced garlic and optional ginger, stirring until fragrant.
  4. Return the crispy chicken to the skillet and add steamed green beans. Pour in sweet chili sauce, sesame oil, and crushed red pepper flakes. Stir gently to coat, then simmer for 2–3 minutes until sauce thickens.
  5. Serve hot over steamed rice or on its own. Optionally, sprinkle with sesame seeds or chopped green onions.

Notes

For a vegan option, replace chicken with tofu or tempeh and adjust the sauce accordingly. Prep ingredients ahead for quicker assembly, and store leftovers properly.