If you’re craving a lightning-fast, flavor-packed dinner that feels both nourishing and exciting, Chicken Green Bean Stir Fry with Sweet Chili Sauce is about to become your weeknight hero. This vibrant stir fry stars juicy strips of chicken, crisp-tender green beans, and sweet bell peppers all tossed in a glossy, tangy-sweet chili sauce that clings to every bite. It’s the kind of dish that delivers on color, crunch, and satisfaction, making it just as welcome for a cozy family dinner as it is for impressing friends with your “better-than-takeout” skills.
Ingredients You’ll Need
The beauty of Chicken Green Bean Stir Fry with Sweet Chili Sauce lies in its simple, everyday ingredients working together to create a dish that feels special. Each element plays its part—bringing out the best flavors, textures, and a rainbow of color that makes the meal pop right off the plate.
- Vegetable oil: A neutral oil for stir-frying, ensuring everything cooks up golden and tender without overpowering flavors.
- Boneless skinless chicken breasts (1 lb, thinly sliced): Slicing thin means quick, even cooking—and ultra-tender bites every time.
- Fresh green beans (2 cups, trimmed): Their snappy crunch and bright green hue add freshness and a satisfying bite.
- Red bell pepper (1, sliced): For sweetness, juiciness, and a splash of scarlet color that makes the dish pop.
- Garlic (2 cloves, minced): Adds that irresistible aromatic layer every good stir fry needs.
- Ground ginger (1/2 teaspoon): Lends a warm, peppery zing that wakes up the whole dish.
- Salt (1/4 teaspoon): Balances and heightens all the other flavors.
- Black pepper (1/4 teaspoon): A subtle kick that rounds out the seasoning.
- Sweet chili sauce (1/3 cup): The star ingredient, bringing sticky-sweet heat and a glossy finish to the stir fry.
- Soy sauce (1 tablespoon): Delivers depth and that signature umami note.
- Rice vinegar (1 teaspoon): Brightens everything up with a gentle tang.
- Cornstarch mixed with water (1 teaspoon cornstarch + 1 tablespoon water, optional): For a thicker, silkier sauce that clings beautifully.
- Sesame seeds & chopped green onions (for garnish): Finish with a nutty crunch and a fresh, oniony pop.
How to Make Chicken Green Bean Stir Fry with Sweet Chili Sauce
Step 1: Sear the Chicken
Start by heating the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add your thinly sliced chicken breasts. Sprinkle over the salt, pepper, and ground ginger, then stir-fry for 4 to 5 minutes. The goal here is to get the chicken beautifully browned and cooked through—keep everything moving to ensure even searing and juicy tenderness. Once done, transfer the chicken to a plate and set aside for later.
Step 2: Stir-Fry the Veggies
In the same pan (don’t wash it—the brown bits mean extra flavor!), toss in the trimmed green beans and red bell pepper slices. Stir-fry these for about 3 to 4 minutes, just until they’re crisp-tender and their colors have intensified. Add the minced garlic during the final 30 seconds, letting it become fragrant without burning. Those veggies should still have a bit of snap, keeping the dish lively and fresh.
Step 3: Bring It All Together
Return the cooked chicken (and any juices) to the skillet with the veggies. Pour in the sweet chili sauce, soy sauce, and rice vinegar. If you prefer your sauce a bit thicker and extra glossy, stir in the cornstarch slurry now. Continue to stir-fry everything for 1 to 2 minutes, until the sauce bubbles up and coats every piece in that shiny, irresistible glaze. Take the pan off the heat and get ready for the finishing touches.
Step 4: Garnish and Serve
Sprinkle the finished Chicken Green Bean Stir Fry with Sweet Chili Sauce with sesame seeds and a generous handful of freshly chopped green onions. These simple garnishes add a nutty crunch and a pop of freshness that really make the dish sing. Serve hot, ideally over a bed of fluffy rice or a tangle of noodles to soak up every last drop of that delicious sauce.
How to Serve Chicken Green Bean Stir Fry with Sweet Chili Sauce
Garnishes
For maximum flavor and visual appeal, don’t skip the garnishes! A shower of toasted sesame seeds and bright green onion slices adds crunch, color, and a subtle nuttiness that brings out the best in your Chicken Green Bean Stir Fry with Sweet Chili Sauce. If you like a fiery kick, scatter on a few chili flakes or a drizzle of sriracha just before serving.
Side Dishes
This stir fry is wonderfully versatile. Steamed jasmine or basmati rice is a classic partner, soaking up all that sweet and tangy sauce. If you’re craving noodles, try serving it over rice noodles or even soba for a heartier meal. For a lighter option, a crisp Asian-style slaw or a side of sautéed greens rounds out the plate beautifully.
Creative Ways to Present
Elevate your Chicken Green Bean Stir Fry with Sweet Chili Sauce by serving it in individual bowls, topped with extra garnishes and a wedge of lime for squeezing. You can also pile it into lettuce cups for a fun, hands-on dinner, or spoon it over a bed of steamed quinoa for a wholesome twist. For parties, try skewering pieces of chicken and veggies, then drizzle with sauce for playful, bite-sized appetizers.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, lucky you—this stir fry keeps well! Allow everything to cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3 days. The flavors meld even more overnight, making for a delicious next-day lunch or quick dinner.
Freezing
Chicken Green Bean Stir Fry with Sweet Chili Sauce can be frozen, though the texture of the green beans may soften slightly upon thawing. Let the stir fry cool completely, then portion into freezer-safe containers or bags. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
For the tastiest leftovers, reheat your stir fry in a skillet over medium heat, adding a splash of water to loosen the sauce if needed. Microwave reheating also works in a pinch—cover and heat in short bursts, stirring between intervals to prevent overcooking. Garnish with fresh green onions and sesame seeds to revive the flavors.
FAQs
Can I use frozen green beans instead of fresh?
Absolutely! If you’re short on fresh green beans, frozen ones work well in Chicken Green Bean Stir Fry with Sweet Chili Sauce. Just thaw and pat them dry before cooking to avoid excess moisture in the pan.
Is this recipe gluten-free?
Yes—just use a gluten-free soy sauce or tamari and you’re all set! The rest of the ingredients in Chicken Green Bean Stir Fry with Sweet Chili Sauce are naturally gluten-free, making it a great option for those with dietary restrictions.
How can I make it spicier?
If you love heat, try adding a dash of sriracha, a sprinkle of crushed red pepper, or even some sliced fresh chili when stir-frying the veggies. Adjust the spice level to suit your taste, and don’t be shy with the garnishes!
Can I substitute the chicken with another protein?
Definitely! Swap the chicken for shrimp, thinly sliced beef, or even cubes of tofu for a vegetarian twist. The sweet chili sauce pairs beautifully with just about any protein, so feel free to get creative.
What’s the best way to slice the chicken for stir fry?
For quick, even cooking, slice the chicken breasts against the grain into thin strips—about 1/4 inch thick. This method helps the chicken stay tender and soak up every bit of that delicious sweet chili sauce.
Final Thoughts
There’s something truly special about whipping up a meal that’s both quick and restaurant-worthy, and Chicken Green Bean Stir Fry with Sweet Chili Sauce fits the bill perfectly. Give this recipe a try, and don’t be surprised if it becomes your new favorite for busy nights and cozy gatherings alike!
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Chicken Green Bean Stir Fry with Sweet Chili Sauce Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Green Bean Stir Fry with Sweet Chili Sauce is a quick and flavorful Asian-inspired main course. Tender slices of chicken breast are stir-fried with fresh green beans and red bell peppers, then tossed in a tangy and mildly sweet chili sauce. Garnished with sesame seeds and green onions, this dish serves as a healthy, colorful weeknight dinner option that can be easily customized with shrimp or tofu.
Ingredients
Protein and Vegetables
- 1 pound boneless skinless chicken breasts, thinly sliced
- 2 cups fresh green beans, trimmed
- 1 red bell pepper, sliced
Seasonings and Sauces
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
Optional Thickener & Garnishes
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Prepare the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breasts, seasoning them with salt, black pepper, and ground ginger. Stir frequently and cook for about 4 to 5 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Cook the vegetables: Using the same skillet, add the trimmed green beans and sliced red bell pepper. Stir-fry for 3 to 4 minutes until the vegetables become crisp-tender but still retain their bright color.
- Add garlic: Mix in the minced garlic and cook for an additional 30 seconds until fragrant, taking care not to let it burn.
- Combine chicken and sauce: Return the cooked chicken to the skillet. Stir in the sweet chili sauce, soy sauce, and rice vinegar, coating the chicken and vegetables evenly.
- Thicken the sauce (optional): If you prefer a thicker sauce, add the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to the skillet. Cook and stir for 1 to 2 minutes until the sauce thickens to your liking.
- Finish and serve: Remove the skillet from the heat. Garnish with sesame seeds and chopped green onions. Serve the stir fry hot, optionally over steamed rice or noodles for a complete meal.
Notes
- For added heat, stir in a dash of sriracha or crushed red pepper flakes to the sauce.
- Frozen green beans can be used if fresh are unavailable; thaw and pat dry before cooking to avoid excess moisture.
- This stir fry can be adapted by substituting shrimp or tofu for the chicken to suit dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 10g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
