Name: Easy Chicken and Green Bean Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1½ lbs chicken thighs or tenders, cut into 1-inch pieces; 3 fresh garlic cloves, minced; 1 tsp ginger powder or 1-inch knob fresh ginger, grated; 1 tsp chili flakes (or to taste); Sea salt, to taste; 2 Tbsps avocado oil or olive oil; 1 lb fresh green beans, ends trimmed and halved; 2 red bell peppers, seeded and cut into strips; 1 medium onion, cut into strips; ⅓ cup coconut aminos, tamari, Bragg’s liquid aminos, or low sodium soy sauce; 3 Tbsps chicken bone broth or water; 2 Tbsps arrowroot powder, cornstarch, or gluten-free flour; 1 Tbsp sesame seeds (or to taste); Optional: cooked brown rice or quinoa for serving

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This Easy Chicken and Green Bean Stir Fry is a flavorful, colorful, and satisfying one-pan meal perfect for busy weeknights. Made with juicy chicken, crisp green beans, vibrant bell peppers, and a savory-sweet stir-fry sauce, it comes together quickly with minimal fuss. Serve it over brown rice or quinoa for a healthy and hearty dinner.

Why You’ll Love This Recipe

This dish is a go-to for anyone looking to make a wholesome, quick, and tasty meal without relying on takeout. It’s packed with protein and fiber, and the homemade stir-fry sauce is both gluten-free and customizable. It uses clean ingredients, comes together in one pan, and is great for meal prep. Plus, it’s naturally dairy-free and easy to adapt to different diets.

Easy Chicken and Green Bean Stir Fry

Ingredients

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

1½ lbs chicken thighs or tenders, cut into 1-inch pieces
3 garlic cloves, minced
1 tsp ginger powder or 1-inch knob fresh ginger, grated
1 tsp chili flakes, or to taste
Sea salt, to taste
2 tablespoons avocado oil or olive oil
1 lb fresh green beans, trimmed and halved
2 red bell peppers, sliced into strips
1 medium onion, sliced into strips
⅓ cup coconut aminos, tamari, Braggs liquid aminos, or low-sodium soy sauce
3 tablespoons chicken bone broth or water
2 tablespoons arrowroot powder, cornstarch, or gluten-free flour
1 tablespoon sesame seeds, or to taste

Optional:

Cooked brown rice or quinoa for serving

Directions

Place the chopped chicken in a large bowl. Add garlic, ginger, chili flakes, and a pinch of sea salt. Mix well to coat.
Heat oil in a large skillet or wok over medium heat.
Add the chicken and cook until golden brown and nearly cooked through.
Add green beans, bell pepper, and onion to the skillet. Sauté for about 5 minutes until vegetables are tender-crisp and chicken is fully cooked.
In a small bowl, whisk together coconut aminos, broth or water, and arrowroot powder until smooth.
Pour the sauce into the skillet and stir continuously for 2–3 minutes, until the sauce thickens and evenly coats the chicken and vegetables.
Garnish with sesame seeds and serve immediately, with brown rice or quinoa if desired.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Calories per serving: Approximately 350–400 kcal (excluding rice or quinoa)

Variations

Vegetable Swap: Use broccoli, snap peas, or zucchini in place of green beans.
Spicier Version: Add extra chili flakes or a splash of sriracha to the sauce.
Sweet Touch: Stir in a teaspoon of honey or maple syrup for a hint of sweetness.
Vegan Option: Replace chicken with tofu or tempeh and use vegetable broth.
Nutty Finish: Add toasted cashews or peanuts for crunch and extra flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat gently in a skillet over medium heat or microwave in short intervals, adding a splash of water to loosen the sauce if needed.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well. Just be careful not to overcook it, as it can dry out more easily than thighs.

What’s the best way to trim green beans?

Snap or cut off the stem end of each bean and halve them for quicker cooking.

Is this stir fry gluten-free?

Yes, if you use coconut aminos, tamari, or a certified gluten-free soy sauce and thickener.

Can I make this ahead of time?

Yes, it’s great for meal prep. Just store and reheat as needed.

Can I freeze this dish?

Yes, though the texture of the vegetables may change slightly upon thawing. Freeze in airtight containers for up to 2 months.

How can I make the sauce thicker?

Use slightly more arrowroot or cornstarch in the sauce mixture, but be sure to whisk it well to avoid lumps.

What can I substitute for arrowroot powder?

Cornstarch or gluten-free all-purpose flour are great alternatives.

Can I double the recipe?

Absolutely. Just use a large skillet or wok to ensure even cooking.

What does coconut aminos taste like?

Coconut aminos have a slightly sweeter and milder flavor than soy sauce, with less sodium.

Is this dish spicy?

It has a mild heat from the chili flakes, but you can adjust the spice level to your preference.

Conclusion

This Easy Chicken and Green Bean Stir Fry is a fresh, flavorful, and fuss-free dinner that’s as healthy as it is delicious. With minimal prep, customizable ingredients, and bold taste in every bite, it’s a recipe you’ll want to add to your weekly rotation. Serve it with rice or quinoa for a complete and nourishing meal.

Jessica