19-Min Chicken Green Bean Stir Fry Recipe

Chicken Green Bean Stir Fry is a quick and delicious Chinese-inspired dish made with tender chicken, crisp-tender green beans, and a rich, savory sauce. It’s an easy weeknight dinner that comes together in just 19 minutes!

One of my favorite things about stir-frying is how quickly you can turn a few simple ingredients into a satisfying meal. With chicken, fresh green beans, and a handful of pantry staples, you can make something that tastes just as delicious as your favorite Chinese takeout.

For this recipe, I use a simple Chinese cooking technique called velveting to help keep the chicken tender and juicy. A quick marinade with cornstarch and seasonings makes a wonderful difference, even when you only have a few minutes to prepare dinner.

The green beans add a fresh crunch, while the garlic, ginger, soy sauce, and oyster sauce come together in a glossy, umami-rich sauce. Serve everything over steamed rice, and dinner is ready!

What Does Chicken Green Bean Stir Fry Taste Like?

This chicken and green bean stir-fry has a delicious balance of savory, slightly sweet, and umami flavors.

The chicken is tender and coated in a silky sauce, while the green beans have a pleasant bite. Garlic and ginger add a wonderful aroma, and the oyster sauce gives the dish a rich, savory depth.

It’s especially delicious with steamed jasmine rice, which soaks up all that flavorful sauce.

How to Keep the Chicken Tender with Velveting

The secret to tender chicken in this stir-fry is a Chinese cooking technique called velveting. It helps give the chicken that silky, tender texture you often find in Chinese restaurants.

First, slice the chicken breast against the grain into thin, ¼-inch pieces. This shortens the muscle fibers, making the chicken easier to chew. If using chicken thighs, simply cut them into thin, even pieces.

Next, season the chicken with salt, white pepper, rice wine, and soy sauce. Add cornstarch and cooking oil to create a light coating that helps the chicken retain moisture and gives it a smooth, silky texture.

Marinate for at least 5 minutes while preparing the other ingredients.

Let’s Talk Ingredients

You only need a few everyday ingredients to make this chicken green bean stir-fry.

Chicken breast: Lean, quick-cooking, and perfect for stir-frying. You can also use boneless chicken thighs for a slightly richer flavor.

Green beans: Fresh green beans provide a lovely texture and hold up well in the wok. Choose beans that are firm and bright green.

Rice wine: Adds aroma and depth to the chicken marinade. Shaoxing wine is a great choice.

Cornstarch: Used in both the marinade and sauce. It gives the chicken a light, silky coating and helps the sauce thicken.

Soy sauce and dark soy sauce: Regular soy sauce provides savory seasoning, while dark soy sauce adds a deeper color.

Oyster sauce: Adds rich umami flavor and a subtle sweetness.

Garlic and ginger: These classic aromatics bring the stir-fry together.

Step-by-Step: Let’s Cook

1. Prepare and marinate the chicken

Slice the chicken breasts against the grain into thin, ¼-inch pieces.

Place the chicken in a mixing bowl and add the salt. Toss briefly, then add the white pepper, rice wine, soy sauce, cornstarch, and cooking oil.

Mix thoroughly until the chicken is evenly coated. Marinate for at least 5 minutes while preparing the remaining ingredients.

Tip: Cutting chicken breast against the grain shortens the muscle fibers, making it more tender.

2. Make the stir-fry sauce

In a small bowl, combine the soy sauce, dark soy sauce, oyster sauce, and chicken stock.

In another small bowl, mix the cornstarch with 1 tablespoon of water to make a slurry. Stir it into the sauce and set aside.

Tip: Prepare the sauce before you start stir-frying. Everything cooks quickly over high heat, so having the sauce ready helps prevent the chicken and vegetables from overcooking.

3. Stir-fry the chicken

Heat 2 tablespoons of cooking oil in a wok over high heat. Add the marinated chicken and let it sear briefly to develop a lightly golden surface. Then stir-fry for about 3 minutes, until cooked through. Remove from the wok and set aside.

Tip: Let the chicken sear undisturbed for about 30 seconds before stir-frying. This helps develop a lightly golden surface and adds more savory flavor.

4. Stir-fry the green beans and aromatics

Add the remaining 1 tablespoon of cooking oil to the wok.

Add the green beans and stir-fry for about 4 minutes, until cooked through but still slightly crisp.

Add the onion, garlic, and ginger. Stir-fry for about 30 seconds, until fragrant.

Tip: Thicker green beans may need extra cooking time. If they’re still too firm, add a splash of water and briefly cover the wok to help them cook through.

5. Combine everything

Return the chicken to the wok.

Give the sauce another stir to redistribute the cornstarch, then pour it into the wok.

Stir-fry everything together for about 1 minute, until the sauce thickens and coats the chicken and green beans.

Make sure the chicken reaches an internal temperature of 165°F (74°C).

Serve immediately with steamed rice and enjoy!

Tip: Cornstarch settles at the bottom of the sauce as it sits. Stir it just before adding it to the wok so the sauce thickens evenly.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breast?
Absolutely! Boneless, skinless chicken thighs have a richer flavor and stay tender during stir-frying. Cut into thin, even pieces and cook to 165°F (74°C).

Can I use frozen green beans?
Yes! Thaw and pat them dry before stir-frying. They may be slightly softer than fresh green beans.

Can I make this stir-fry ahead of time?
Yes! Prepare the chicken, vegetables, and sauce ahead of time. Refrigerate separately and stir-fry just before serving for the best texture.

How do I store leftovers?
Refrigerate in an airtight container for up to 3–4 days. Reheat thoroughly in a pan, adding a splash of water if the sauce is too thick.

More Stir-Fry Recipes You’ll Enjoy