The College Housewife » Recipes » weeknight dinner » String Bean Chicken

String Bean Chicken

Here is a String Bean Chicken recipe that’s a flavor-bomb dish quickly simmered in a honey-garlic soy sauce marinade. Ready in 20 minutes from start-to-finish, serve it over a bed of cauliflower rice or your favorite grains for a take-out inspired meal.

chinese chicken with string beans and garlic sauce on glass platter

Why you’ll love chicken with string beans

Super popular dinner, with a lighter spin! This recipe was inspired by my beef and broccoli recipe, which is a sure crowd-pleaser. I wanted to match those salty, savory, spicy flavors, but give the meal a lighter touch. That’s where the chicken comes into play.

Take-out at home! I know we all go through bouts of a craving for our favorite Chinese restaurant dishes, but don’t necessarily want all the extra salt and additives. Well, I can assure you this will put those cravings to rest. Think of this as a healthier, homemade take on your favorite chicken and string bean order.

One-skillet meal ready in 20-minutes! A complete and satisfying dinner you can get on the table in only 20-minutes, with minimal clean-up. That’s the kind of weeknight dinner fare I am into. Since my days can get away from me after long hours in the kitchen or doing photo shoots, this chicken dinner is a life-saver.

string bean chicken on large glass platter with sesame seeds on side

Ingredients

The ingredient list for this green bean chicken recipe is broken down into a few parts – chicken, sauce and vegetables. Here’s a list of what we need:

chicken breasts, green beans, chicken stock, garlic, honey, soy sauce, rice vinegar, sesame oil, sriracha

Chicken:

  • Chicken breasts
  • Garlic
  • Honey
  • Cornstarch
  • Soy sauce

Sauce:

  • Chicken stock
  • Soy sauce
  • Honey
  • Cornstarch
  • Rice wine vinegar
  • Sesame oil
  • Garlic
  • Sriracha

Vegetables:

  • Vegetable oil
  • Yellow onion
  • Green beans
  • Green onions
  • Sesame seeds

Ingredient substitutions and notes:

  • Replace the chicken stock with water if you don’t have any on hand.
  • Use a low-sodium soy sauce or tamari, to keep the recipe gluten-free.
  • To achieve that dark brown sauce color, you could also try Dark Soy Sauce instead.
  • Want to keep it soy-free? Use coconut aminos instead.
  • Replace the cornstarch with arrowroot starch.
  • Rice wine vinegar and rice vinegar can be used interchangeably – just steer clear of seasoned rice vinegar, which has sugar and salt added to it.
  • Up the measurement of sriracha if you want it extra spicy – or keep it handy to squeeze on top when serving.
  • Sesame seeds are totally optional, so you can omit them if you’re not a fan.

How to make green bean chicken stir fry

Chinese chicken green beans is SO easy. All you need is one piping hot wok or skillet to reach the stir-fry dinner of your dreams. Here’s how to do it:

four step grid preparing chicken with string beans in skillet

  1. Toss chicken with marinade: In a large mixing bowl, toss together chicken, garlic, honey, cornstarch, and soy sauce. Keep aside until ready to use.
  2. Make garlic sauce: In a small bowl, whisk together chicken stock, soy sauce, honey, cornstarch, rice wine vinegar, sesame oil, garlic and sriracha.
  3. Stir fry chicken: Heat a large wok or cast-iron skillet over medium-high heat. Add in 1 tbsp oil, then stir in the chicken and cook for 2-3 minutes on each side, or until golden brown. If your pan is not large enough to fit the chicken in one layer, cook it in batches. Do not crowd the chicken when cooking. Remove the chicken pieces and set aside.
  4. Stir fry vegetables: If needed, add in the additional 1 tbsp of oil. Stir in onion and string beans and cook for 3-4 minutes, or until the onions and beans are tender and crisp. Add the chicken back into the pan. Lower the heat to medium-low. 
  5. Add sauce and simmer: Add the garlic sauce to the skillet and stir together. Simmer the sauce for 2-3 minutes, or until slightly thickened.
  6. Garnish and serve: Finish with green onions and a sprinkle of sesame seeds, if desired.

Serving suggestions

Green bean stir fry chicken is a fast, casual and satisfying meal that can be served over a bed of low-carb cauliflower rice, regular rice or quinoa, if that’s more your style.

hand scooping chicken string bean stir fry with large spoon

How to store & reheat

Leftover string bean chicken will keep for up to 4 days in an airtight container in the fridge.

I do not recommend freezing the dish, since the texture of the vegetables will change once thawed and reheated.

To reheat, place in a skillet or wok set over medium heat until warmed through, adding a splash or two of water or soy sauce if the sauce looks a little too dry. OR, microwave in 20-30 second increments, stirring each time in between, until your desired temperature is reached.

Recipe tips & notes:

  • Slice the chicken against the grain. This makes for more tender pieces of chicken. It also helps if the chicken is slightly frozen.
  • Preheat the wok or skillet until it is almost smoking. It is hot enough when the oil “shimmies” across the surface.
  • Do not crowd the pan when cooking chicken. The chicken will cook to an even color and temperature when spread out into one even layer. Cook in batches, if necessary.
  • If the sauce looks a little tight near the end of cooking, you can stir in an extra splash of chicken stock or water. Taste test for seasoning.
  • No need to blanch the green beans beforehand. Simply stir-fry right along with the onions.

Looking for more take-out inspired recipes? Check these out!

If you make this String Bean Chicken recipe, be sure to tag me on Pinterest and Instagram!

I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
chinese chicken with string beans and garlic sauce on glass platter

String Bean Chicken

  • Author: Elizabeth Van Lierde
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3-4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian

Description

Here is a String Bean Chicken recipe that’s a flavor-bomb dish quickly simmered in a honey-garlic soy sauce marinade. Ready in 20 minutes from start-to-finish, serve it over a bed of cauliflower rice or your favorite grains for a take-out inspired meal.


Ingredients

Scale

For chicken and marinade: 

1 lb chicken breasts, thinly sliced

2 tsp minced garlic

2 tsp honey

2 tsp cornstarch

1 tbsp soy sauce

For sauce:

¼ cup chicken stock

2 tbsp soy sauce

2 tsp honey

2 tsp cornstarch

2 tsp rice wine vinegar

1 tsp sesame oil

2 tsp minced garlic

2 tsp sriracha

For vegetables:

12 tbsp vegetable oil

½ yellow onion, thinly sliced

2 cups green beans, trimmed and cut in half

¼ cup chopped green onions, for garnish

Sesame seeds, for garnish (optional)


Instructions

  1. Toss chicken with marinade: In a large bowl mix together chicken breast pieces, garlic, honey, cornstarch, and soy sauce until well combined and set aside. 
  2. Make garlic sauce: In a small bowl whisk together chicken stock, soy sauce, honey, cornstarch, rice wine vinegar, sesame oil, garlic and sriracha until well combined. 
  3. Stir fry chicken: Heat a large wok or cast-iron skillet over medium-high heat. Add in 1 tbsp oil. Add in chicken pieces and cook for 2-3 minutes on each side, or until golden brown. This may need to be done in batches if your pan is not large enough. Do not crowd the chicken when cooking. Remove chicken pieces and set aside. 
  4. Stir fry vegetables: Add 1 tbsp of oil, if needed. Add yellow onion and green beans. Cook for 3-4 minutes, or until the onions and beans are tender and crisp. Add the chicken back into the pan and lower the heat to medium-low. 
  5. Add sauce and simmer: Add in the sauce mixture to the chicken and green beans and stir together. Let the sauce simmer for 2-3 minutes, or until it has thickened. 
  6. Garnish and serve: Top with green onions and a sprinkle of sesame seeds, if desired. Serve over rice or cauliflower rice.

Notes

Storage: Chicken and green beans will keep for up to 4 days in an airtight container in the fridge.

Reheating Instructions: Place in a skillet or wok set over medium heat until warmed through. Add a splash or two of water or soy sauce if the sauce looks too dry. OR, microwave in 20-30 second increments, stirring each time in between.

Keywords: stir fry, wok, soy sauce

Leave a Reply

Your email address will not be published.

Recipe rating

We Won!
Seen In