Easy Chinese Chicken and Green Beans Recipe
A quick and easy Chinese-inspired chicken and green beans stir-fry that’s perfect for a healthy weeknight dinner. Tender chicken pieces coated in a light corn starch crust are sautéed to perfection, then combined with crisp green beans and a savory, slightly thickened soy and sesame sauce. Garnished with fresh green onions and toasted sesame seeds for a satisfying crunch and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Chinese
- Diet: Low Fat
Ingredients
Scale
Chicken
- 1 lb boneless chicken breasts or tenders, cut into bite-sized pieces
- 3 tablespoons corn starch (divided)
- 2 tablespoons olive oil
Vegetables
- 2 cups frozen green beans
- 2 cloves garlic, minced
- 1/4 cup chopped green onion
Sauce & Seasonings
- 3 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon ground ginger
- Pinch of salt (or to taste)
- Pinch of black pepper
- 2 tablespoons sesame seeds
- 2–3 tablespoons water (for mixing with corn starch)
Instructions
- Prep the Chicken: Cut the chicken into bite-sized pieces and place them in a medium mixing bowl. Sprinkle 2 tablespoons of corn starch over the chicken and toss lightly to evenly coat the pieces.
- Cook the Chicken: Heat olive oil in a large frying pan over medium-high heat. Add the chicken pieces in a single layer and sauté for 4-5 minutes until golden and cooked through. Remove the chicken from the pan and place it on a plate lined with paper towels to drain excess oil.
- Cook the Green Beans: In the same pan, add the frozen green beans and sauté for about 4 minutes, stirring occasionally, until tender but still crisp. Remove green beans from the pan and set them aside with the chicken.
- Make the Sauce: Pour soy sauce, sesame oil, minced garlic, ground ginger, salt, and pepper into the pan. Stir and bring the mixture to a gentle boil for 1-2 minutes. In a small bowl, mix the remaining 1 tablespoon of corn starch with 2 to 3 tablespoons of water until smooth. Whisk this slurry into the sauce and let it cook a few more minutes until slightly thickened.
- Combine and Finish: Return the cooked chicken and green beans to the pan with the sauce. Stir well and cook together for another 2-3 minutes. Turn off the heat and cover the pan, letting the dish rest for 5 minutes to enhance flavors.
- Garnish and Serve: Sprinkle the chopped green onions and sesame seeds over the dish just before serving for an added crunch and fresh flavor.
Notes
- For a gluten-free version, substitute tamari or gluten-free soy sauce.
- Feel free to use fresh green beans instead of frozen, adjusting the cooking time accordingly.
- Adjust soy sauce quantity according to your salt preference.
- Use skinless chicken thighs if you prefer a juicier texture.
- Serve over steamed rice or noodles for a complete meal.
Nutrition
- Serving Size: 1/4 of recipe (approx. 200g)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Chinese chicken recipe, green beans stir fry, easy chicken dinner, low sodium chicken recipe, quick Asian stir fry
