If you’re in the mood for something absolutely delicious, flavorful, and easy to make for dinner, then you most certainly need to try this easy chicken green bean stir fry. I first shared this recipe back in 2020 when I was cooking up one of those clean-out-the-fridge dinners, and I couldn’t believe just how amazing it turned out.
This wonderful stir fry is packed with all the rainbow veggies, a slightly sweet sesame ginger sauce, and roasted cashews for a little added crunch. HOLY YUMMY.
I especially love this meal because you can easily switch up the veggies and protein with whatever you have on hand. I’ve included tons of ideas for customizing below, including ways to make it vegan! This will truly be one of your new fav weeknight dinners.
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What kind of sauce goes in this chicken green bean stir fry?
Typical stir fry sauces are made of a few different components: soy sauce, sesame oil, rice vinegar, a sweetener like sugar or honey, and plenty of seasonings. They also usually contain a thickening agent such as cornstarch or arrowroot starch to make the perfect sauce.
In this chicken and green bean stir fry I make a lip-smacking delicious sesame ginger sauce that generously coats all the chicken and veggies perfectly and still leaves a little extra for serving over a bed of rice.
Ingredients in chicken green bean stir fry
Not only is this chicken green bean stir fry paleo-friendly, but it’s also gluten free, grain free and dairy free, which means it basically ticks every box out there. Personally, I love that this healthy stir fry is packed with veggies and comes together in about 30 minutes, making it a great weeknight dinner option. This recipe is also great for mixing and matching what you have in your fridge; don’t be afraid to get a little creative with what you have on hand! To make this green bean stir fry you’ll need the following:
- Chicken: we’re using lean ground chicken, but you can also use ground turkey. You’ll cook it in sesame oil with some garlic powder, salt & pepper.
- Veggies: this beautiful stir fry is packed with carrots, onion, red bell pepper & green beans. AKA a rainbow of veggies.
- For the sauce: that delicious stir fry sauce is made with low sodium soy sauce, garlic, coconut sugar (or brown sugar), sesame oil, rice vinegar, fresh ginger, sesame seeds, red pepper flakes & arrowroot starch (or cornstarch). These will be pantry staples for so many recipes!
- To garnish: I love topping my plate with roasted cashews, sesame seeds, and green onion.
Experiment with your fav proteins
What’s unique about this healthy chicken green bean stir fry is that it uses ground chicken or ground turkey instead of diced chicken breast (or thighs) so that it can simmer in that delicious sauce. It’s seriously better than takeout! Of course, you can also use:
- Diced chicken breast or chicken thighs
- 1 can of drained, rinsed chickpeas for a vegan option
- Or cubed or crumbled tofu for a vegan option
Out of green beans? Try these veggies instead
If you’re out of green beans or aren’t a fan, feel free to sub in any or a combo of the following:
- Broccoli
- Asparagus
- Snow peas
- Mushrooms
- Extra bell peppers
How to make chicken and green bean stir fry
- Make the stir fry sauce. In a medium bowl, whisk together all of the stir fry sauce ingredients and then set it aside.
- Cook the chicken. Add sesame oil to a large pot or deep skillet and cook your ground chicken with garlic powder, salt and pepper. Transfer the fully cooked chicken to a bowl.
- Cook the veggies. Start by cooking the onion and carrots for a few minutes so they start to get soft, then add the rest of your veggies. Cook them until the green beans are slightly tender but still have a bite.
- Combine the stir fry. Add the cooked ground chicken back to the pot with the veggies, turn the heat to low, and add in the sauce. Cook over low heat until the sauce begins to thicken.
- Garnish & serve. Top the stir fry with roasted cashews, sesame seeds, and scallions/green onions. Enjoy!
How do you cook green beans for stir fry?
In this easy stir fry recipe, you’ll cook your green beans in a pan with the bell pepper for just about 6-8 minutes. This allows them to absorb flavors while still maintaining a nice crunch, which is essential. The key is not to overcook your green beans! You’ll know when your green beans are cooked when they turn a beautiful bright green color.
What to serve with stir fry
This stir fry is delicious as is, but I recommend serving it over:
Storing tips
Store any leftover green bean chicken stir fry in an airtight glass container in the refrigerator for up to 3-4 days.
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I know you’re going to love this chicken green bean stir fry. Please let me know if you make it by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy xo.
30 Minute Sesame Chicken Green Bean Stir Fry
Healthy sesame chicken green bean stir fry made with gorgeous veggies like fresh green beans, carrots and red bell pepper all cooked in a flavorful sesame ginger sauce. This easy chicken and green bean stir fry takes just 30 minutes to make for a paleo, protein-packed weeknight dinner that’s great for meal prep. Enjoy as-is or with rice, cauliflower rice or quinoa!
Ingredients
- For the sauce
-
1/3
cup
low sodium soy sauce or coconut aminos -
⅓
cup
water -
3
cloves
garlic, minced -
2
tablespoons
coconut sugar or brown sugar (or sub 1 tablespoon honey) -
1
tablespoon
sesame oil (preferably toasted sesame oil) -
1
tablespoon
rice vinegar -
1
tablespoon
fresh grated ginger -
1
tablespoon
sesame seeds (or sub 1 tablespoon tahini) -
½
teaspoon
red pepper flakes -
½
tablespoon
arrowroot starch (or sub cornstarch) - For the chicken
-
1/2
tablespoon
sesame oil (preferably toasted sesame oil -
1
pound
lean ground chicken (or ground turkey) -
½
teaspoon
garlic powder - Freshly ground salt and pepper
- For the veggies
-
½
tablespoon
toasted sesame oil (preferably toasted sesame oil) -
2
large carrots, thinly sliced -
1
white onion, chopped -
1
red bell pepper, chopped -
12
ounces
fresh green beans, trimmed and cut in half - For serving
-
½
cup
roasted cashews, chopped - Scallions (green part of the onion only)
- Extra sesame seeds
Instructions
-
First make your stir fry sauce: in a medium bowl, whisk together the soy sauce, water, garlic, coconut sugar, sesame oil, rice vinegar, fresh ginger, sesame seeds, red pepper flakes and arrowroot starch (or cornstarch). Set aside.
-
Add ½ tablespoon sesame oil to a large pot and place over medium heat. Once oil is hot add in ground chicken and season with garlic powder, salt and pepper. Quickly begin to break up the meat and cook until no longer pink. Once cooked, transfer meat to a bowl and set aside. Keep heat in pan.
-
In the same pot, add ½ tablespoon sesame oil. Add in chopped onion and sliced carrots and cook for 2-4 minutes until onions begin to soften. Next add in green beans and bell pepper and cook, stirring frequently, for an additional 6-8 minutes or until green beans are slightly tender but still have a bite. Add cooked ground chicken back to the pot with the veggies. Immediately turn the heat to low and add in the sauce. Cook for an additional 2-4 minutes over low heat until the sauce begins to thicken.
-
Serve with brown rice or quinoa for a healthy dinner. Garnish with roasted cashews, a few extra sesame seeds and scallions. Serves 4.
Recipe Notes
If you are serving with rice, I suggest starting the rice first before you begin cooking, especially if it’s brown rice as it takes about 40 minutes total to cook.
Nutrition
Servings: 4 servings
Serving size: 1 serving (based on 4)
Calories: 440kcal
Fat: 25.3g
Saturated fat: 5.2g
Carbohydrates: 29.8g
Fiber: 5.8g
Sugar: 14.2g
Protein: 25.6g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats