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Garlic Chicken And Green Bean Stir Fry Recipe

Garlic chicken and green bean stir fry cooks in a skillet with crisp-tender green beans and a glossy honey-soy sauce. Cooking the chicken in batches helps it brown before the sauce thickens around everything.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the sauce
  • 0.33 cup low-sodium chicken broth
  • 0.25 cup soy sauce
  • 1 tbsp honey
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
For the stir-fry
  • 1.5 lb chicken breasts boneless, skinless, cut into 1/4-inch-thick strips
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp canola oil divided
  • 1 lb green beans fresh, trimmed and cut into 2-inch pieces
  • 0.33 cup water
  • 4 cloves garlic minced

Equipment

  • 1 12-inch skillet

Method
 

Make the sauce
  1. Whisk the chicken broth, soy sauce, honey, cornstarch, and sesame oil in a small bowl until the cornstarch is dissolved.
Cook the stir-fry
  1. Season the chicken with the salt and pepper.
  2. Heat a 12-inch skillet over medium-high heat, add 1 tablespoon of the oil, and cook half the chicken in a single layer for 2 to 3 minutes, stirring once, until browned and the thickest strips reach 165°F.
  3. Transfer the chicken to a plate.
  4. Add the remaining 1 tablespoon oil and chicken, and cook for 2 to 3 minutes, stirring once, until browned and the thickest strips reach 165°F.
  5. Transfer the chicken to the plate.
  6. Add the green beans and water to the skillet, cover, and cook for 4 to 5 minutes until the beans are crisp-tender.
  7. Uncover and cook until any remaining water evaporates.
  8. Add the garlic and cook for 30 seconds, stirring, until fragrant.
  9. Return the chicken and any juices to the skillet.
  10. Whisk the sauce again and pour it into the skillet.
  11. Cook for 1 to 2 minutes, stirring, until the sauce thickens and the chicken is hot.

Notes

For the best browning, cook the chicken in batches without crowding the skillet. Refrigerate leftovers for 3 to 4 days; freezer storage is suitable. For a gluten-free variation, use gluten-free tamari in place of soy sauce.