Quick & Easy Weeknight Chicken and Green Bean Stir-Fry
Ever have those nights where you stare into the fridge, sigh, and think "What on earth am I going to make tonight?" We've all been there! Life gets busy, schedules get crazy, and sometimes, the last thing you want to do is spend an hour fussing over dinner. That's where this recipe comes in. This Chicken and Green Bean Stir-Fry isn't just a meal; it's a superhero for busy weeknights. It's packed with flavor, comes together in a flash, and honestly, it's just incredibly satisfying. Trust me, this one is about to become a regular in your rotation!
Equipment
- Large skillet or wok
- Small bowl
Ingredients
Hauptzutaten
- 1 lb Boneless, skinless chicken breasts Cut into bite-sized pieces. You can also use thighs.
- 3 cloves Garlic Minced up small.
- 1 tbsp Fresh ginger Mince it finely. If ground, use about 1/2 teaspoon.
- 2 cups Fresh green beans Trimmed and ready to go.
- 1 tbsp Honey
- 0.25 cup Soy sauce Use low-sodium if you're watching salt intake.
- Cooked rice or noodles For serving! Make this ahead of time.
- 0.5 tsp Red pepper flakes Adds a little heat. Adjust to your preference.
- Salt and pepper To taste.
- 1 tsp Sesame oil Drizzled in at the very end for that quintessential nutty, aromatic finish.
- 2 tbsp Vegetable oil Or another neutral oil like canola or peanut oil, for cooking.
Instructions
- Prep Your Sauce. In a small bowl, whisk together the soy sauce, honey, and red pepper flakes. Set this aside.
- Heat the Pan. Heat the vegetable oil in a large skillet or wok over medium-high heat until it's nice and hot but not smoking. High heat is your friend for stir-frying!
- Cook the Chicken. Add the cut-up chicken to the hot pan. Spread it out in a single layer if possible (cook in batches if necessary to avoid crowding – this helps it brown instead of steam!). Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
- Add Aromatics & Veggies. Toss in the minced garlic and ginger. Stir constantly for about 30 seconds until fragrant (don't let the garlic burn!). Add the trimmed green beans and cook for another 3-5 minutes, stirring often, until the beans are tender-crisp or cooked to your desired softness.
- Sauce It Up! Pour the prepared sauce mixture over the chicken and vegetables in the pan. Stir everything together to coat evenly. Let it cook for another 1-2 minutes, stirring, as the sauce thickens slightly and coats everything beautifully.
- Finish & Serve. Remove from the heat and drizzle with the sesame oil. Stir gently to combine. Taste and add a pinch of salt or pepper if needed (you likely won't need much salt thanks to the soy sauce!). Serve immediately over your hot cooked rice or noodles.
Notes
Tips for Success:
- Prep everything first: Chop, mince, mix the sauce – have it all ready before you start cooking.
- Use high heat: Stir-frying works best with a hot pan.
- Don't crowd the pan: Cook chicken in batches if needed.
- Trim the beans: Give your green beans a quick trim on the ends.
- Sesame oil is a finisher: Add it at the very end for flavor. How to Store It:
- Let the stir-fry cool completely before storing.
- Transfer to an airtight container.
- Store in the refrigerator for 3-4 days.
- Reheat gently in a pan on the stove over medium heat, or in the microwave. You might need a tiny splash of water or soy sauce when reheating.
- Prep everything first: Chop, mince, mix the sauce – have it all ready before you start cooking.
- Use high heat: Stir-frying works best with a hot pan.
- Don't crowd the pan: Cook chicken in batches if needed.
- Trim the beans: Give your green beans a quick trim on the ends.
- Sesame oil is a finisher: Add it at the very end for flavor. How to Store It:
- Let the stir-fry cool completely before storing.
- Transfer to an airtight container.
- Store in the refrigerator for 3-4 days.
- Reheat gently in a pan on the stove over medium heat, or in the microwave. You might need a tiny splash of water or soy sauce when reheating.