Chicken and Green Beans Stir Fry: Asian Soy Glazed Dinner
This chicken and green beans stir fry combines tender poultry with crisp vegetables in a glossy, sweet-and-sour soy glaze. Success depends on your heat management. Keep the wok hot and sear the chicken in batches to prevent steaming, ensuring the meat browns rather than boils. Blanch the green beans for 30 seconds in boiling water and shock them in ice water. This process locks in the bright green colour and maintains a firm crunch against the savoury sauce.
Chicken and Green Beans Stir Fry: Asian Soy Glazed Dinner
Recipe cardIngredients
Watch how it's made
Instructions
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Sear the chicken
Heat a large wok or skillet over high heat with 1 tbsp oil. Quickly sear the chicken strips for 34 minutes until golden and cooked through. Remove the chicken to a plate to keep it tender and prevent overcooking.
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Prepare the sauce
Whisk the soy sauce, honey, rice vinegar, optional oyster sauce, and ground ginger in a small bowl. This ensures the flavour is uniform before it hits the hot pan.
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Mix the slurry
Combine the cornstarch with 1 tbsp cold water in a separate small bowl. Stir until smooth to ensure you have no lumps that would ruin the glaze consistency.
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Fry the aromatics
Add the remaining 1 tbsp oil to the hot wok. Stir in the minced garlic for 30 seconds until fragrant, but do not let it brown or it will turn bitter.
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Stirfry the beans
Add the green beans to the wok. Stirfry for 2 minutes until they are crisptender and retain a bright green colour.
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Glaze the dish
Return the chicken to the wok and pour over the sauce. Bring the mixture to a gentle simmer, then stir in the cornstarch slurry. Cook for 12 minutes until the sauce thickens and coats the ingredients in a savoury glaze.
Do not overcrowd your wok. If you add too much chicken at once, the temperature drops and the meat will steam in its own juices rather than sear. If you have a small pan, cook the chicken in two batches to ensure a golden colour.
What to serve with it
Serve the stir-fry over 118 ml [0.5 cup] of fluffy jasmine rice so the grains absorb the sauce. For more greens, add a side of steamed broccoli or lightly sautéed bok choy. You may also top the dish with toasted peanuts to add a savoury crunch to the meal.
Storing and reheating
Place leftovers in an airtight container and store in the freezer for up to 2 weeks. If leaving the dish at room temperature, do not exceed 2 hours. To reheat, use a pan over medium heat to ensure the chicken stays tender and the sauce thickens again.
Getting the texture right
Blanch the green beans for 30 seconds in boiling water then plunge them into ice water. This shock preserves the bright green colour and crisp texture. Ensure the wok remains hot and cook the chicken in two batches if needed to prevent the meat from steaming.
Sweet or savoury
Use low-sodium soy sauce to keep the flavour profile bright and maintain control over the salt. Balance the taste at the end by adding a splash more vinegar if it feels too sweet, or a dash of honey if the saltiness is too prominent for you.
Nutrition per serving
- Calories
- 310
- Protein
- 28.5 g
- Carbs
- 18.2 g
- Fat
- 12.4 g
- Fiber
- 3.8 g
- Sugar
- 9.1 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
How do you make chicken and green bean stir-fry?
Sear chicken strips in a hot wok, then set aside. Stir-fry garlic and green beans, return the chicken, and stir in a soy-honey sauce thickened with a cornstarch slurry. This method ensures the chicken stays tender and the beans remain crisp.
What sauce goes with chicken and green beans?
A mixture of soy sauce, honey, rice vinegar, ground ginger and oyster sauce works best. This combination provides a sweet-and-sour glaze that coats the ingredients evenly and enhances the natural flavours of the chicken and fresh beans.
What are some common mistakes to avoid when making chicken stir-fry?
Do not overcrowd the wok. Cooking too much meat at once lowers the temperature and causes the chicken to steam rather than sear. Use high heat and cook in batches to achieve a golden-brown colour and a savoury flavour.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
