Green Bean and Red Pepper Chicken Stir Fry

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.

Ingredients:

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. šŸ™‚

Corn starch: Thickens the sauce perfectly and allows it to coat the chicken and vegetables.

Instructions:

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.

2 plates stir fry

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

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 2 cups fresh green beans ends trimmed
  • 1 Tbsp sesame oil
  • 1 boneless, skinless chicken breast-cut into strips
  • Ā½ 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
  • Ā¼ cup water
  • 2 green onions thinly sliced

Instructions
 

  • Steam green beansĀ 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.
Keyword Hot, Salty, Savory

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