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Stir-Fried Chicken with Green Beans served in a bowl

Chicken and Green Bean Stir Fry

A delightful dish featuring tender chicken thighs, vibrant green beans, and bell peppers coated in a sweet chili sauce, perfect for busy weeknights.
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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
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken thighs, cut into cubes Thighs provide a juicier flavor.
  • 3 tbsp cornstarch Gives chicken a crispy texture.
  • 1/4 cup vegetable oil (plus 2 tbsp or more as needed) Use as needed to prevent drying.
  • 2 pieces bell peppers, sliced into strips Use colorful varieties for better visual appeal.
  • 1 cup steamed green beans Conveniently packaged in the produce section.
  • 1/2 tbsp minced garlic cloves Fresh garlic enhances flavor.
  • 1/4 tsp ginger (optional) Adds a warm flavor.
  • 1 tsp garlic powder Feel free to adjust for extra flavor.
  • 1 tsp crushed red pepper Increase for added heat.
  • 1/8 tsp sesame oil For a nutty aroma.
  • 1 1/4 cup sweet chili sauce The key flavor base for the dish.

Method
 

Preparation
  1. In a large bowl, add the diced chicken along with a tablespoon of oil. Sprinkle in the garlic powder, 1/2 tsp salt, and pepper, then massage the mixture into the chicken.
  2. Add the cornstarch and mix well until each piece of chicken is fully coated.
Cooking
  1. Heat a large skillet or wok over medium-high heat. Pour in 3 tablespoons of vegetable oil.
  2. Cook the chicken in small batches to avoid overcrowding the pan, turning often for even cooking.
  3. Once finished, set the first batch aside and repeat with the remaining chicken.
  4. Sauté the bell peppers until they soften slightly. Adjust cooking time for tenderness.
  5. As you stir the peppers, toss in the minced garlic and cook until fragrant.
  6. Return the cooked chicken to the skillet with green beans, sweet chili sauce, sesame oil, ginger, and crushed red pepper. Stir until everything is coated.
  7. Serve the stir fry immediately over rice.

Notes

Consider adding seasonal vegetables like carrots or snap peas. You can substitute chicken thighs for breasts for a leaner option.