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
Scale
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
