RECIPE: Chicken & Green Beans (Stir Fry)

Spread the love

RECIPE: Chicken & Green Beans (Stir Fry)

Had it in my mind for daaaaaaaays that I wanted Chicken & String Beans. Orlando living found me savoring some tasty restaurants frequently. I cherish fond memories of food never again matched since leaving there in 2008. Foreign dining was always my favorite! A close 2nd to the liquid lunches I enjoyed from time to time. 😉 I was blessed to enjoy chicken and string beans once in my lifetime and have not been able to find it ever again! This particular entree held a unique edge of spice that has now eluded my taste buds for over 5 years now, and I must say that I am hurt because of it *sigh*

Onward and upward though! I decided the best thing to do was to learn to make the entree myself! Spice comes later… MUCH later! Like when I find this restaurant again!!! lol SO! Make the dish myself!

Here’s how…

Go to grocery! Buy some chicken! 😉 Chicken breast. Bone out, of course, haha. j/k

Chop up about 1.5lbs of chicken, and I recommend that you marinate it OVERNIGHT. If you don’t have the time, a few minutes or hours will be fine. Nothing like marinated meats!!! <== Always remember this ladies!

Your marinade is going to be 3 tablespoons soy sauce, 2 of sherry and some garlic.
I never measure garlic, but… that’s just me.

Once you’ve marinated the chicken like you want it, take out your beans, wash ’em, and I  always trim ’em.
If you’re feeding little ones, I’d suggest cutting them in half to keep the babes from playing in their food.

At this point, you’ll want to prep your stir fry sauce and cook the beans. For the beans, put a little oil in a pan on med-hi. Add beans once oil is hot. Cook until they are a wee tad wrinkly, then drain on paper towel.

*read sauce prep below*

Get your marinated chicken from the fridge. Heat a little more oil and brown chicken in a pan.


Add your stir fry sauce and brown it until it begins to thicken.


Add your beans and BIM! You’ve got yourself a nice batch of chicken wif sqwing bean! <== not judging anyone right there. 🙂


If you’re cute like me when you get in the kitchen, you’ll have a box of fortune cookies ready to go with the Takee-Outee theme.


sn: When I cooked it, I didn’t let the beans cook as long as the instructions advise. Cook according to your personal pref, but do not overcook. It’s stir fry, so the goal is to keep it crunchy and healthy!!! Sample as you go!! That always helps!!! 😉

sn2: I’ll include a few fried rice recipes later. For now, stick to your boring white rice since you don’t cook with jasmine rice/long grain rice. I know you don’t! haha

– @Sh_Speaks

Recipe from

Chicken and green bean stir fry
A light, simple and delicious stir fry. Not authentic, but easy, healthy and extremely versatile.


  • 1 1/2 pounds boneless skinless chicken breast
  • 1 1/4 pounds green beans
  • Cooking oil


  • 3 tablespoons soy sauce
  • 2 tablespoons sherry
  • 1 clove garlic


  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon apple cider vinegar (white vinegar or rice vinegar also fine)
  • 3 tablespoons soy sauce (Kikkoman is best)
  • 1 tablespoon sherry
  • 1 clove garlic


  • Dash sesame oil
  • 1/2 teaspoon fresh ginger, grated
  • Crushed red pepper flakes, to taste


  1. If starting with frozen chicken breasts, set in bowl of cold water to defrost.
  2. Take end off green beans and wash.
  3. Rinse rice in several changes of water until water is mostly clear. Add fresh water for cooking and set aside.
  4. Dice chicken into bite-sized pieces (approx 1/2-inch cubes). Place diced chicken in bowl.
  5. Add marinade ingredients to chicken – soy sauce, sherry, garlic (chopped or pressed through garlic press). Stir well to distribute marinade.
  6. Refrigerate chicken.
  7. Start rice to cook before starting stir fry.
  8. Prepare stir fry sauce (note: you can double the stir fry sauce if you prefer a saucier stir fry). Add brown sugar, vinegar, soy sauce, sherry and garlic (again chopped or pressed through garlic press) in small bowl. You can also add fresh ginger if you have it.
  9. Add cornstarch and stir well, pressing out any lumps until sauce has a consistent milky brown color.
  10. Heat two tablespoons of oil in an large skillet over medium-high heat.
  11. Add green beans. If green beans don’t fit in one batch, cook half at a time. Use long tongs to turn beans over while cooking so that they do not burn.
  12. If beans are particularly thick, add two tablespoons of water to pan and cover skillet for a couple of minutes to steam-cook beans to desired tenderness. Do not overcook, as beans will go back in the pan briefly later.
  13. Remove beans from pan.
  14. Add two more tablespoons of oil to pan. Add chicken and stir to separate pieces.
  15. When chicken is cooked (turns from pink to white), add prepared stir fry sauce and stir. Sauce will quickly turn from milky light brown to glossy dark brown as it cooks.
  16. Add string beans and stir to combine. Add dash of sesame oil if desired.
  17. Remove chicken and string beans to serving dish.
  18. Serve over rice.

Serves 6.


  • If you are making ahead, cook green beans and chicken separately. Just before you are ready to eat, add chicken back to skillet with sauce, then vegetables last. This will keep everything looking pretty.
  • If sauce is too runny for your liking, mix 2 teaspoons of cornstarch with 2 tablespoons of water and add. Cook until sauce thickens.
  • If sauce is too thick, add 2 tablespoons of water and stir well.
  • If sauce is too tart for your liking, add 1 tablespoon soy sauce.

RECIPE: Chicken & Green Beans (Stir Fry)