You can’t have too many easy, healthy, chicken recipes, and this green bean and red pepper chicken stir-fry recipe should definitely be on your list!
Stir-fry recipes are a go-to for me on work nights. They come together quickly and are a complete meal. I have my protein, vegetables, and starch all in one easy dish.
Chicken: Boneless, skinless chicken breasts are thinly sliced to stir-fry quickly. You could also use chicken thighs.
Green beans: Steamed for about 10 minutes or until desired tenderness. We like the green beans quite tender.
Red pepper: Thinly sliced and stir-fried until crisp tender.
Fresh Ginger: I love the flavor and aroma freshly grated ginger gives Asian dishes. You could use ground ginger, but I much prefer the fresh.
Rice: Either white or brown rice is fine.
Soy Sauce: Is there a stir-fry without soy sauce? I don’t think so. I prefer low sodium.
Vinegar: Rice vinegar and apple cider vinegar. I like the combination to add flavor and brightness to the stir-fry sauce.
Hoisin sauce: A thick, sweet sauce commonly used in Asian dishes. I always keep a bottle on hand. This is my favorite store-bought Hoisin sauce.
Hot sauce: Sriracha is my favorite. Use a little if you are spice sensitive or several large squirts if you are me. 🙂
Corn starch: Thickens the sauce perfectly and allows it to coat the chicken and vegetables.
Start by prepping your rice and steaming your green beans. The beans will get bright green and start to get tender. Steam until the beans are at least crisp-tender.
Combine the sauce ingredients and whisk to combine thoroughly.
Slice chicken and red peppers thinly and add the chicken to a hot skillet or wok. Stir chicken as it cooks. When the chicken is partly cooked though add the red peppers. Stir-fry as the red peppers are starting to get tender. Add the ginger and garlic, then the steamed green beans, and stir to combine.
Give the sauce a good whisk and add to the skillet. Stir constantly and coat all ingredients with the sauce. The sauce will thicken as it cooks.
Once the sauce is thickened, plate the rice and top with the stir-fry. Sprinkle with sliced green onions.
Colorful, healthy, and delicious; green bean and red pepper chicken stir-fry is an excellent option any night of the week!
If you like this recipe you may also like stir-fry chicken with green beans and cashews.
Green Bean & Red Pepper Chicken Stir-Fry
- 2 cups fresh green beans ends trimmed
- 1 Tbsp sesame oil
- 1 boneless, skinless chicken breast-cut into strips
- ½ red bell pepper cut into strips
- 2 tsp fresh ginger grated
- 1 large garlic clove minced or grated
- 2 cups cooked rice
- 2 green onions thinly sliced
stir fry sauce
- 1 Tbsp soy sauce I always use low sodium
- 1 Tbsp rice vinegar
- 1 tsp apple cider vinegar
- 1 tsp fish sauce
- 2 Tbsp Hoisin sauce
- 3-4 drops hot sauce
- 1 tsp cornstarch
- ¼ cup water
- 2 green onions thinly sliced
- Steam green beans until tender; about 10 minutes.
- Combine stir-fry sauce ingredients and whisk until smooth.
- Heat 1 Tbsp oil in heavy deep skillet or wok over medium-high heat.
- Sprinkle chicken with salt and pepper and add to skillet; stir-fry until nearly cooked through,
- Add red bell pepper and stir-fry until pepper becomes somewhat tender; about 5 minutes.
- Add ginger and garlic; stir-fry 2 minutes. Add green beans to skillet and stir.
- Whisk sauce again and stir into pan.
- Simmer until sauce thickens, about 2 minutes. Serve immediately over rice. Sprinkle with green onions if desired.