Description
A quick and flavorful Chicken Green Bean Stir Fry featuring tender chicken thighs coated in cornstarch, stir-fried with fresh green beans and red bell peppers, then tossed in a sweet Thai chili sauce with aromatic garlic, ginger, and sesame oil. Perfect for a wholesome weeknight meal served over rice or noodles.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken thighs, cut into bite-sized cubes
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil (or olive oil), divided
- 3 cloves garlic, minced
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Vegetables
- 1 red bell pepper, sliced
- 1 lb fresh green beans, trimmed and cut into 2-inch pieces (or use frozen, steamed)
- 1 tablespoon fresh ginger, minced (optional)
Sauce and Seasonings
- 1 teaspoon crushed red pepper (optional for spice)
- 2 tablespoons sesame oil
- 1/2 cup sweet Thai chili sauce (store-bought or homemade)
Instructions
- Prepare the Chicken: In a large bowl, toss the diced chicken with 1 tablespoon of vegetable oil, minced garlic, salt, pepper, and garlic powder. Then add the cornstarch and mix thoroughly until each piece of chicken is fully coated.
- Cook the Chicken: Heat 2-3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. In batches, place the chicken pieces in the skillet and cook until crispy and golden on all sides, approximately 4-5 minutes per side. Remove the cooked chicken from the pan and set aside.
- Cook the Vegetables: Using the same skillet, add additional oil if necessary. Sauté the sliced red bell pepper for 3-4 minutes until softened. Add the green beans and stir-fry for another 4-5 minutes until they become tender. Stir in minced garlic and ginger, and cook for another 30 seconds until fragrant.
- Combine Everything: Return the cooked chicken to the skillet with the vegetables. Pour in the sweet Thai chili sauce and sesame oil, then sprinkle crushed red pepper if using. Toss everything together and stir well so all pieces are evenly coated with the sauce.
- Serve: Serve the chicken and vegetable stir-fry hot over steamed rice or noodles. Garnish with sesame seeds or chopped green onions if desired for added texture and flavor.
Notes
- To make this dish gluten-free, ensure the sweet Thai chili sauce is gluten-free or prepare a homemade version.
- If you prefer less spice, omit the crushed red pepper.
- For a lower-fat option, use olive oil instead of vegetable oil and reduce the amount of sesame oil.
- Frozen green beans can be used but should be steamed or thawed beforehand.
- Customize by adding other vegetables like snap peas or carrots if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
