If you’re craving a vibrant, flavorful meal that’s quick to whip up on any busy night, then this Chicken Green Bean Stir Fry with Sweet Chili Sauce Recipe is exactly what you need. Bursting with tender bites of chicken, crisp green beans, and sweet and spicy chili sauce, this dish strikes the perfect balance between savory, sweet, and a hint of heat. It’s a feast of textures and colors that’ll brighten up your dinner table and satisfy your taste buds with every mouthwatering bite.
Ingredients You’ll Need
These ingredients are simple yet play a crucial role in delivering the delicious taste, texture, and color that make this stir fry so special. Each one adds a unique layer, from the tender chicken to the crisp green beans and the bold sweet chili sauce.
- 1 lb boneless, skinless chicken thighs: Perfectly tender and juicy, chicken thighs hold flavor beautifully and stay moist during cooking.
- 1/4 cup cornstarch: Creates a light, crispy coating on the chicken when cooked, adding delightful texture.
- 2 tablespoons vegetable oil (or olive oil), divided: Essential for stir frying, helps everything cook evenly without sticking.
- 1 red bell pepper, sliced: Adds a sweet crunch and vibrant red color to brighten the dish.
- 1 lb fresh green beans, trimmed and cut: Provides a satisfying snap that pairs perfectly with tender chicken and sauce.
- 3 cloves garlic, minced: Infuses the dish with a fragrant, savory aroma that’s simply irresistible.
- 1 tablespoon fresh ginger, minced (optional): Adds a zesty warmth that complements the sweet chili sauce beautifully.
- 1/2 teaspoon garlic powder: Boosts the garlic flavor, making it even more robust.
- 1 teaspoon crushed red pepper (optional): For those who love a little kick, it brings balanced heat without overpowering the dish.
- 2 tablespoons sesame oil: Adds a toasty, nutty finish that lifts the whole dish.
- 1/2 cup sweet Thai chili sauce: The star of the show, this sauce brings sweetness, spice, and tang all at once.
How to Make Chicken Green Bean Stir Fry with Sweet Chili Sauce Recipe
Step 1: Prepare the Chicken
Start by tossing your bite-sized chicken thigh pieces in a bowl with one tablespoon of oil, minced garlic, salt, pepper, and garlic powder. Then coat each piece thoroughly with cornstarch. This step is key because the cornstarch ensures your chicken will cook up crispy on the outside while staying juicy inside. It’s the foundation for that lovely texture we all crave in a stir fry.
Step 2: Cook the Chicken
Heat 2 to 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Cook the coated chicken pieces in batches, making sure not to crowd your pan. Let each side crisp up and turn a gorgeous golden brown, about 4 to 5 minutes per side. Once done, set the chicken aside so you can focus on the veggies without overcooking the meat.
Step 3: Cook the Vegetables
In the same pan, add a little more oil if needed, then toss in the sliced red bell pepper first. Sauté for 3 to 4 minutes until the pepper softens, releasing its natural sweetness. Next, add the green beans and stir-fry for about 4 to 5 minutes until they are tender yet still have a satisfying snap. Throw in your minced garlic and ginger last, letting their fragrant aromas infuse the veggies for a quick 30 seconds.
Step 4: Combine Everything
Now for the fun part — putting it all together! Return the cooked chicken to the pan along with the sautéed vegetables. Pour in the sweet Thai chili sauce, drizzle sesame oil on top, and sprinkle crushed red pepper if you desire a spicy zip. Stir everything thoroughly so every bite is coated in that sensational sauce that’s sweet, tangy, and just spicy enough.
Step 5: Serve It Up
The dish is best enjoyed hot, straight from the pan, served over fluffy white rice or your favorite noodles. The sweet chili sauce melds beautifully with the starch base, turning each mouthful into a comfort-filled delight.
How to Serve Chicken Green Bean Stir Fry with Sweet Chili Sauce Recipe
Garnishes
Sprinkle toasted sesame seeds over the top for a nutty crunch and sprinkle thinly sliced green onions to add a fresh, vibrant contrast. These simple touches make the dish pop visually and enhance the flavor with extra texture and brightness.
Side Dishes
This stir fry is a complete meal on its own but pairs wonderfully with steamed jasmine rice or vegetable fried rice for an extra boost. A crisp cucumber salad or simple miso soup also balances the rich sauce with refreshing lightness, making your meal feel thoughtfully rounded.
Creative Ways to Present
If you’re serving guests or want to impress, plate the stir fry in a colorful bowl and garnish with fresh cilantro and a wedge of lime. The lime juice adds a zesty brightness that lifts the sweet chili sauce beautifully. You could even serve it in lettuce wraps for a fun, handheld option that everyone will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Green Bean Stir Fry with Sweet Chili Sauce Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Keep the rice or noodles separate if possible to avoid sogginess.
Freezing
This dish freezes well, making it a terrific make-ahead option. Allow the stir fry to cool completely, then portion it into freezer-safe containers. It should keep well for up to 2 months. Be sure to thaw it overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally until warmed through. Adding a splash of water or broth can help loosen the sauce if it thickens too much after refrigeration. Avoid the microwave if you want to keep the chicken juicy and vegetables crisp.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts will work well, but keep in mind they tend to be leaner and can dry out faster, so be careful not to overcook. You might want to reduce cooking time slightly.
Is it possible to make this dish vegetarian?
Yes! Swap the chicken for firm tofu or tempeh for a protein-packed vegetarian version. Press the tofu to remove excess moisture and coat with cornstarch just like the chicken for that crispy texture.
What if I can’t find fresh green beans?
Frozen green beans work perfectly here, especially if you steam or blanch them before adding to the stir fry. This ensures they cook evenly and remain crisp-tender.
Can I make homemade sweet chili sauce?
Definitely! If you want full control over the flavors, making your own is a fun project with simple pantry staples like chili flakes, sugar, vinegar, and garlic. Homemade sauce tends to be fresher and less sweet than store-bought.
How spicy is this dish?
The recipe is mildly spicy because of the sweet chili sauce and optional crushed red pepper. You can adjust the spice level up or down by adding more or less crushed red pepper, or even omit it entirely for a milder meal.
Final Thoughts
This Chicken Green Bean Stir Fry with Sweet Chili Sauce Recipe is truly a weeknight hero. It’s quick, easy, and bursting with flavor, perfect for anyone who loves meals that come together fast without skimping on taste. I can’t recommend enough giving it a try — it might just become one of your favorite dishes to make and share with loved ones.
Print
Chicken Green Bean Stir Fry with Sweet Chili Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
A flavorful Chicken Green Bean Stir Fry tossed in a sweet Thai chili sauce. Tender chicken thighs are coated in cornstarch and pan-fried to crispy perfection, then stir-fried with crisp-tender green beans and bell peppers. The dish is finished with a fragrant combination of garlic, ginger, sesame oil, and sweet chili sauce for a quick and delicious meal perfect over rice or noodles.
Ingredients
Chicken
- 1 lb boneless, skinless chicken thighs, cut into bite-sized cubes
- 1/4 cup cornstarch
- 1 tablespoon vegetable oil (or olive oil)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Vegetables
- 1 red bell pepper, sliced
- 1 lb fresh green beans, trimmed and cut into 2-inch pieces (or use frozen, steamed)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (optional)
Sauces and Oils
- 2 tablespoons vegetable oil (or olive oil), divided
- 2 tablespoons sesame oil
- 1/2 cup sweet Thai chili sauce (store-bought or homemade)
- 1 teaspoon crushed red pepper flakes (optional for spice)
Instructions
- Prepare the Chicken: In a large bowl, toss the diced chicken with 1 tablespoon oil, garlic, salt, pepper, and garlic powder. Add cornstarch and mix until the chicken pieces are fully coated.
- Cook the Chicken: Heat 2-3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Working in batches, cook the chicken pieces in the skillet until crispy and golden on all sides, about 4-5 minutes per side. Remove from the pan and set aside.
- Cook the Vegetables: In the same skillet, add more oil if needed. Sauté the bell pepper for 3-4 minutes until soft. Add green beans and stir-fry for 4-5 minutes until tender. Add minced garlic and ginger, sauté for 30 seconds until fragrant.
- Combine Everything: Return the chicken to the skillet with veggies. Add sweet chili sauce, sesame oil, and crushed red pepper. Stir until everything is coated in the sauce.
- Serve: Serve hot over rice or noodles and garnish with sesame seeds or green onions as desired.
Notes
- For a spicier dish, increase crushed red pepper flakes or add fresh chili slices.
- Can substitute chicken thighs with chicken breast if preferred, but thighs remain juicier.
- Fresh green beans provide the best texture, but frozen steamed green beans work well too.
- Serve with steamed jasmine rice or noodles to soak up the sauce.
- Optional garnishes include toasted sesame seeds and chopped green onions for added flavor and presentation.
