Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 4 Servings
Chicken and green beans in one dish, it doesn’t get any better than that! This recipe is a must-try! I promise you that lunch or dinner is going to be awesome. Enjoy!
INGREDIENTS :
Chicken:
- ¼ c vegetable oil, plus 2 tbsp or more as needed
- 3 tablespoons cornstarch
- 2 pounds boneless, skinless chicken thighs, cut into cubes
Vegetables:
- ¼ teaspoon ginger (optional)
- 2 bell peppers, sliced
- 1 c steamed green beans in a bag
- ½ tablespoon garlic cloves, minced
Seasonings:
- 1 teaspoon garlic powder (add more for taste)
- 1 ¼ c sweet chili Sauce
- ⅛ teaspoon sesame oil
- 1 teaspoon crushed red pepper
DIRECTIONS :
- Add garlic powder, 1 tbsp oil, pepper, and salt into a large bowl. Whisk everything until well incorporated. Put the chicken thighs and toss to coat. Sprinkle cornstarch and toss again to coat the chicken. Remove any excess starch.
- Place a large skillet on the stove and turn the heat to medium-high. Add 3 tbsp of vegetable oil and allow it to become hot.
- Add 1/2 of the prepared chicken thighs into the hot skillet, then cook each side for a few minutes until they turn golden brown.
- Transfer the chicken onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the chicken thighs.
- In the same empty skillet, add the bell peppers and sauté for a few minutes until soft.
- Add the garlic, then sauté for about a minute or just until aromatic. Put the chicken back into the skillet together with red peppers, ginger, sesame oil, green beans, and chili sauce. Toss to combine.
- Serve and enjoy!
Notes:
- Make sure to pat dry the chicken thighs before seasoning them.
- I highly suggest serving this over rice.
- Feel free to use canned green beans or steamed beans for this recipe.
Nutrition Facts:
Calories: 616 kcal | Carbohydrates: 53g | Protein: 46g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 1014mg | Potassium: 825mg | Fiber: 4g | Sugar: 43g | Vitamin A: 2474IU | Vitamin C: 83mg | Calcium: 49mg | Iron: 3mg
CHICKEN AND GREEN BEAN STIR FRY
Yield:
4
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Ingredients
- Chicken:
- ¼ c vegetable oil, plus 2 tbsp or more as needed
- 3 tablespoons cornstarch
- 2 pounds boneless, skinless chicken thighs, cut into cubes
- Vegetables:
- ¼ teaspoon ginger (optional)
- 2 bell peppers, sliced
- 1 c steamed green beans in a bag
- ½ tablespoon garlic cloves, minced
- Seasonings:
- 1 teaspoon garlic powder (add more for taste)
- 1 ¼ c sweet chili Sauce
- ⅛ teaspoon sesame oil
- 1 teaspoon crushed red pepper
Instructions
- Add garlic powder, 1 tbsp oil, pepper, and salt into a large bowl. Whisk everything until well incorporated. Put the chicken thighs and toss to coat. Sprinkle cornstarch and toss again to coat the chicken. Remove any excess starch.
- Place a large skillet on the stove and turn the heat to medium-high. Add 3 tbsp of vegetable oil and allow it to become hot.
- Add 1/2 of the prepared chicken thighs into the hot skillet, then cook each side for a few minutes until they turn golden brown.
- Transfer the chicken onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the chicken thighs.
- In the same empty skillet, add the bell peppers and sauté for a few minutes until soft.
- Add the garlic, then sauté for about a minute or just until aromatic. Put the chicken back into the skillet together with red peppers, ginger, sesame oil, green beans, and chili sauce. Toss to combine.
- Serve and enjoy!
