Chicken and Green Bean Stir

Name: Chicken and Green Bean Stir-Fry with Savory Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Asian-inspired
Ingredients: 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces; 1 lb green beans, trimmed; 3/4 cup chicken broth, divided; 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp hoisin sauce; 1 tbsp cornstarch; 1 tbsp olive oil; 3 cloves garlic, minced; 1 tbsp ginger, minced; Asian seasoning blend, to taste; salt, to taste; black pepper, to taste; cooked white rice, for serving; sesame seeds, for garnish; sliced green onions, for garnish

This chicken and green bean stir-fry delivers takeout-quality flavor at home with tender chicken thighs and crisp beans coated in a savory soy-oyster-hoisin sauce. Ready in under 30 minutes, it's a go-to healthy weeknight meal.

🌍Asian-inspired 🏷️Chicken stir-fry 🏷️Green beans 🏷️Chicken and green beans 🏷️Weeknight dinner Quick meal

🏷️

-0:00

dinnerin321onTikTok

Total

25 min

Servings

2

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 lb green beans, trimmed
3/4 cup chicken broth, divided
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp cornstarch
1 tbsp olive oil
3 cloves garlic, minced
1 tbsp ginger, minced
Asian seasoning blend, to tasteoptional
salt, to taste
black pepper, to taste
cooked white rice, for servingoptional
sesame seeds, for garnishoptional
sliced green onions, for garnishoptional

16 Ingredients

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Instructions

1
In a small bowl, whisk together 2 tablespoons of chicken broth, soy sauce, oyster sauce, and hoisin sauce. Set aside.
2
In another small bowl, whisk together 2 tablespoons of chicken broth and the cornstarch to create a slurry. Set aside.
3
In a large skillet over medium-high heat, bring the remaining 1/2 cup of chicken broth to a boil. Add the green beans and cook until crisp-tender, about 3-5 minutes.
4
Remove the green beans from the skillet and set aside.
5
Add olive oil to the same skillet over high heat. Add the cubed chicken in a single layer.
6
Season the chicken with Asian seasoning or salt and pepper. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
7
Add the minced garlic and ginger to the skillet and cook until fragrant, about 30 seconds.
8
Return the cooked green beans to the skillet with the chicken. Season with a little more salt if desired and toss to combine.
9
Pour the prepared sauce mixture over the chicken and green beans. Stir and cook for about 30 seconds to coat everything.
10
Stir the cornstarch slurry again, then pour it into the skillet. Continue to cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
11
Serve immediately over cooked rice. Garnish with sesame seeds and sliced green onions, if desired.

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Tips & Notes

Pro tips

Cut chicken into uniform 1-inch pieces so they cook evenly and stay tender.
Create a slurry with cornstarch and broth before adding—this prevents lumps and ensures silky sauce consistency.
Cook chicken fully before adding green beans to avoid undercooking either ingredient.
Add minced garlic and ginger early to infuse the oil; watch for browning but avoid burning.

Substitutions

Chicken thighs → chicken breast (cook faster, less forgiving)
Green beans → snap peas, broccoli, or bell peppers (adjust cook time accordingly)
Oyster sauce → additional soy sauce (slightly less umami depth)
Olive oil → sesame oil or vegetable oil (sesame adds nutty flavor)

Storage & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet or microwave, adding a splash of broth to restore sauce consistency.