To not go insane during this quarantine, I’ve tried my best to keep cooking and baking creative recipes, get outside or workout every day and try to not get too addicted to Netflix. Tough times, but we’ve got this!
Now if you’re in the mood for something new, delicious and flavorful to make for dinner, then you most certainly need to try this easy chicken green bean stir fry — it’s packed with all the veggies, a deliciously slightly sweet sesame ginger sauce and roasted cashews for a little added crunch. HOLY YUMMY.
Ingredients in chicken green bean stir fry
Not only is this chicken green bean stir fry paleo-friendly, but it’s also gluten free, grain free and dairy free, which means it basically ticks every box out there. Personally, I love that this healthy stir fry is packed with veggies and comes together in about 30 minutes, making it a great weeknight dinner option. This recipe is also great for mixing and matching what you have in your fridge; don’t be afraid to get a little creative with what you have on hand! To make this green bean stir fry you’ll need the following:
For the sauce:
- Low sodium soy sauce (or coconut aminos)
- Coconut sugar or brown sugar
- Sesame oil
- Rice vinegar
- Fresh ginger
- Sesame seeds (or tahini)
- Red pepper flakes
- Arrowroot starch or cornstarch
For the stir fry:
- Ground chicken (or turkey)
- Garlic powder
- Salt and pepper
- Red bell pepper
- Green beans
- Roasted cashews
- Green onion for garnish
What’s unique about this healthy chicken green bean stir fry is that it uses ground chicken or ground turkey instead of diced chicken breast (or thighs) so that it can simmer in that delicious sauce. It’s seriously better than takeout! Of course, if you only have chicken breast on hand, you can use that too.
What kind of sauce goes in this chicken green bean stir fry?
Typical stir fry sauces are made of a few different components: soy sauce, sesame oil, rice vinegar, a sweetener like sugar or honey, and plenty of seasonings. They also usually contain a thickening agent such as cornstarch or arrowroot starch to make the perfect sauce.
In this chicken and green bean stir fry I make a lip-smacking delicious sesame ginger sauce using sesame oil, coconut sugar, lots of fresh ginger & garlic, sesame seeds, arrowroot starch and a red pepper flakes for a delicious kick of sweet and spicy flavor. I love how it generously coats all the chicken and veggies perfectly and still leaves a little extra for serving over a bed of rice.
How to make chicken and green bean stir fry
- First you’ll make your stir fry sauce: in a medium bowl, whisk together the soy sauce, water, garlic, coconut sugar, sesame oil, rice vinegar, fresh ginger, sesame seeds, red pepper flakes and arrowroot starch (or cornstarch). Set aside.
- Then, add sesame oil to a large pot over medium heat. Once the oil is hot add in your ground chicken and season with garlic powder, salt and pepper. Quickly begin to break up the meat and cook until no longer pink. Once it’s cooked, transfer the chicken to a bowl and set aside. Keep heat in your pan.
- In the same pot, add more sesame oil. Add in your veggies: chopped onion and sliced carrots and cook for 2-4 minutes until onions begin to soften. Next add in your green beans and bell pepper and cook, stirring frequently, for an additional 6-8 minutes or until green beans are slightly tender but still have a bite.
- Add the cooked ground chicken back to the pot with the veggies. Immediately turn the heat to low and add in the sauce. Cook for an additional 2-4 minutes over low heat until the sauce begins to thicken.
- Serve with brown rice or quinoa for a healthy dinner. Garnish with roasted cashews, a few extra sesame seeds and scallions/green onions. Enjoy!
How do you cook green beans for stir fry?
In this easy stir fry recipe you’ll cook your green beans in a pan with the bell pepper for just about 6-8 minutes. This allows them to absorb flavors while still maintaining a nice crunch, which is essential. The key is to not overcook your green beans! You’ll know when your green beans are cooked when they turn a beautiful bright green color.
Out of green beans? Try these veggies instead:
If you’re out of green beans or aren’t a fan, feel free to sub in any or a combo of the following:
- snow peas
- bell peppers
What to serve with stir fry
This stir fry is delicious as is, but I recommend serving it over brown rice, quinoa or cauliflower rice for a delicious filling nourishing meal.
I know you’re going to love this chicken green bean stir fry. Please let me know if you make it by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy xo.
30 Minute Sesame Chicken Green Bean Stir Fry
Healthy sesame chicken green bean stir fry made with gorgeous veggies like fresh green beans, carrots and red bell pepper all cooked in a flavorful sesame ginger sauce. This easy chicken and green bean stir fry takes just 30 minutes to make for a paleo, protein-packed weeknight dinner that's great for meal prep. Enjoy as-is or with rice, cauliflower rice or quinoa!
- For the sauce
- 1/3 cup low sodium soy sauce or coconut aminos
- ⅓ cup water
- 3 cloves garlic, minced
- 2 tablespoons coconut sugar or brown sugar (or sub 1 tablespoon honey)
- 1 tablespoon sesame oil (preferably toasted sesame oil)
- 1 tablespoon rice vinegar
- 1 tablespoon fresh grated ginger
- 1 tablespoon sesame seeds (or sub 1 tablespoon tahini)
- ½ teaspoon red pepper flakes
- ½ tablespoon arrowroot starch (or sub cornstarch)
- For the chicken
- 1/2 tablespoon sesame oil (preferably toasted sesame oil
- 1 pound lean ground chicken (or ground turkey)
- ½ teaspoon garlic powder
- Freshly ground salt and pepper
- For the veggies
- ½ tablespoon toasted sesame oil (preferably toasted sesame oil)
- 2 large carrots, thinly sliced
- 1 white onion, chopped
- 1 red bell pepper, chopped
- 12 ounces fresh green beans, trimmed and cut in half
- For serving
- ½ cup roasted cashews, chopped
- Scallions (green part of the onion only)
- Extra sesame seeds
- First make your stir fry sauce: in a medium bowl, whisk together the soy sauce, water, garlic, coconut sugar, sesame oil, rice vinegar, fresh ginger, sesame seeds, red pepper flakes and arrowroot starch (or cornstarch). Set aside.
- Add ½ tablespoon sesame oil to a large pot and place over medium heat. Once oil is hot add in ground chicken and season with garlic powder, salt and pepper. Quickly begin to break up the meat and cook until no longer pink. Once cooked, transfer meat to a bowl and set aside. Keep heat in pan.
- In the same pot, add ½ tablespoon sesame oil. Add in chopped onion and sliced carrots and cook for 2-4 minutes until onions begin to soften. Next add in green beans and bell pepper and cook, stirring frequently, for an additional 6-8 minutes or until green beans are slightly tender but still have a bite. Add cooked ground chicken back to the pot with the veggies. Immediately turn the heat to low and add in the sauce. Cook for an additional 2-4 minutes over low heat until the sauce begins to thicken.
- Serve with brown rice or quinoa for a healthy dinner. Garnish with roasted cashews, a few extra sesame seeds and scallions. Serves 4.
If you are serving with rice, I suggest starting the rice first before you begin cooking, especially if it’s brown rice as it takes about 40 minutes total to cook.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats