There’s something undeniably satisfying about a quick and delicious meal that comes together in just half an hour. This 30-Minute Chicken and Green Bean Stir Fry is the perfect weeknight dinner solution that doesn’t compromise on flavor or nutrition. Packed with vibrant green beans, tender chicken, and a sweet and savory sauce, this dish is sure to become a family favorite. Plus, it’s customizable, allowing you to tweak it to suit your taste!

Why This Recipe Works

Stir-frying is one of the fastest cooking methods available, and when you have all your ingredients prepped and ready, you can whip up a meal in minutes. The use of boneless chicken breast ensures lean protein, while the fresh green beans add a crunchy texture and a pop of color. The combination of sweet chili sauce and soy sauce creates a perfectly balanced stir-fry sauce that coats the chicken and vegetables beautifully. The addition of corn starch not only helps to thicken the sauce but also gives the chicken a delightful crispy coating when cooked in hot oil.

Ingredients at a Glance

1 pound boneless chicken breast, diced into bite-sized pieces
1 tablespoon corn starch (to coat the chicken)
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
4 tablespoons canola or vegetable oil, divided
12 ounces fresh green beans, washed and trimmed
1 medium yellow onion, thinly sliced
½ cup sweet chili sauce
¼ cup low sodium soy sauce
1 tablespoon light brown sugar
2 teaspoons corn starch (for the stir fry sauce)
1 teaspoon rice vinegar
1 teaspoon garlic powder
1 teaspoon ground ginger, or more to taste
¼ teaspoon red pepper flakes, optional and to taste
Sesame seeds, for garnishing, optional and to taste

Prep & Cook Tools

Wok or large skillet – For optimal stir-frying.
Cutting board and knife – To chop the chicken and vegetables.
Measuring cups and spoons – For precise ingredient measurements.
Tongs or spatula – To stir and flip the ingredients while cooking.

From Start to Finish: 30-Minute Chicken and Green Bean Stir Fry

Step 1: Prepare the Chicken

Begin by dicing the boneless chicken breast into bite-sized pieces. In a mixing bowl, combine the diced chicken with 1 tablespoon of corn starch, salt, and black pepper. Toss until the chicken is well coated.

Step 2: Heat the Oil

In a wok or large skillet, heat 2 tablespoons of canola or vegetable oil over medium-high heat. Allow the oil to become hot but not smoking.

Step 3: Cook the Chicken

Add the coated chicken to the hot oil in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Once done, remove the chicken from the pan and set aside.

Step 4: Stir-Fry the Vegetables

In the same pan, add the remaining 2 tablespoons of oil. Toss in the sliced yellow onion and fresh green beans. Stir-fry for about 4-5 minutes, or until the vegetables are tender-crisp.

Step 5: Make the Sauce

In a small bowl, whisk together the sweet chili sauce, low sodium soy sauce, light brown sugar, 2 teaspoons of corn starch, rice vinegar, garlic powder, ground ginger, and red pepper flakes (if using). Make sure the corn starch is fully dissolved.

Step 6: Combine and Cook

Return the cooked chicken to the pan with the green beans and onions. Pour the sauce over the stir-fry and mix well. Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat all the ingredients.

Step 7: Serve

Once everything is well combined and heated through, remove the stir fry from heat. Garnish with sesame seeds, if desired, and serve your 30-Minute Chicken and Green Bean Stir Fry hot over rice or noodles.

How to Make It Lighter

Use skinless chicken thighs instead of chicken breast for a juicier option.
Reduce the amount of sweet chili sauce and soy sauce to lower the sugar and sodium content.
Replace canola oil with a lighter spray oil to reduce fat.
Add more vegetables such as bell peppers, broccoli, or snap peas to increase fiber without adding many calories.

If You’re Curious

This 30-Minute Chicken and Green Bean Stir Fry is versatile! Feel free to swap out green beans for any of your favorite vegetables. Bell peppers, broccoli, or zucchini work beautifully in this dish. You can also substitute chicken with tofu or shrimp for a different protein option. Experiment with spices and sauces to create your own unique flavor profile!

Storing Tips & Timelines

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or on the stovetop until heated through.
This stir fry can also be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

Ask the Chef

Can I use frozen green beans for this stir fry?

Yes, you can use frozen green beans! Just be sure to thaw and drain them before adding them to the stir fry to avoid excess moisture.

What can I substitute for sweet chili sauce?

If you don’t have sweet chili sauce, you can mix equal parts of honey and soy sauce with a dash of sriracha for a similar flavor profile.

Can this recipe be made ahead of time?

Yes! You can prep the chicken and vegetables in advance, storing them separately in the refrigerator. When you’re ready to cook, just follow the stir-fry steps!

Is this dish gluten-free?

To make this stir fry gluten-free, simply use tamari instead of soy sauce and ensure your sweet chili sauce is gluten-free as well.

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Time to Try It

Now that you have all the knowledge and tips for making this 30-Minute Chicken and Green Bean Stir Fry, it’s time to get cooking! Whether you’re feeding a family or just yourself, this dish is quick, easy, and absolutely delicious. Gather your ingredients, fire up the stove, and enjoy a meal that satisfies both your taste buds and your schedule. Happy cooking!