Chinese Chicken and Green Beans

Why You’ll Love This Recipe

This recipe brings classic Chinese takeout flavor to your home kitchen without the extra cost or grease. It’s fast, fresh, and full of vibrant textures and bold flavors. The green beans retain a satisfying crunch, while the chicken is juicy and well-seasoned. It’s also highly customizable—you can adjust the spice level, add more veggies, or swap the protein to suit your needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound boneless, skinless chicken breasts or thighs, thinly sliced

• 1 tablespoon cornstarch

• 1 tablespoon soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon hoisin sauce

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 teaspoon sugar

• 2 tablespoons vegetable oil

• 2 cups green beans, trimmed

• 2 cloves garlic, minced

• 1 teaspoon fresh ginger, minced

• Optional: red pepper flakes for heat

Directions

1. Marinate the Chicken:
   In a bowl, toss the sliced chicken with cornstarch and soy sauce. Let it marinate for 10–15 minutes.

2. Mix the Sauce:
   In a small bowl, combine the oyster sauce, hoisin sauce, rice vinegar, sesame oil, and sugar. Set aside.

3. Cook the Chicken:
   Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through. Remove from the pan and set aside.

4. Cook the Green Beans:
   Add the remaining oil to the same pan. Add green beans and stir-fry for 3–4 minutes until just tender.

5. Add Aromatics:
   Add the garlic and ginger to the pan and stir-fry for 1–2 minutes until fragrant.

6. Combine Everything:
   Return the chicken to the pan. Pour the sauce over the chicken and green beans. Toss everything together and cook for another 2–3 minutes, until the sauce slightly thickens.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

Variations

• Spicy Version: Add chili garlic sauce, sriracha, or red pepper flakes for a fiery kick.

• Different Protein: Use beef, shrimp, or tofu instead of chicken.

• Extra Veggies: Add bell peppers, onions, carrots, or mushrooms for more color and nutrition.

• Low-Carb Option: Serve over cauliflower rice instead of regular rice or noodles.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet over medium heat until hot, or microwave in short intervals, stirring in between.

FAQs

Can I use frozen green beans?

Yes, just make sure to thaw and pat them dry before cooking to avoid extra moisture in the pan.

What can I serve this with?

It’s great over steamed white rice, brown rice, or noodles. You can also serve it with quinoa or cauliflower rice for a low-carb option.

Can I make this ahead of time?

Yes, you can prep the ingredients in advance and cook them when ready. The sauce can also be mixed and stored in the fridge up to two days ahead.

Is this dish gluten-free?

It can be made gluten-free by using gluten-free soy sauce and hoisin sauce.

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs are more flavorful and remain juicy, making them a great choice.

How do I thicken the sauce more?

Add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and simmer until the sauce thickens.

Can I double the recipe?

Yes, but make sure to cook in batches so you don’t overcrowd the pan.

What oil should I use for stir-frying?

Any neutral oil with a high smoke point like vegetable, canola, or peanut oil works best.

How do I keep the green beans crisp?

Don’t overcook them—3 to 4 minutes on high heat should keep them tender-crisp.

Can I omit the sugar?

Yes, but the sugar helps balance the savory flavors. Adjust to your taste.

Conclusion

Chinese Chicken and Green Beans is a fast, flavorful meal that brings all the comfort and taste of takeout without the fuss. It’s easy to make, loaded with fresh ingredients, and can be tailored to your preferences. Keep this recipe in your rotation for a satisfying, homemade stir-fry that never disappoints.