Chicken and Green Bean Stir-Fry in Sweet Soy Sauce
A quick and flavorful stir-fry made with tender chicken and crisp green beans tossed in a sweet soy sauce glaze, perfect for a weeknight dinner served with rice.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Halal
Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breast, thinly sliced
- 2 cups green beans, trimmed
- 2 tbsp vegetable oil, divided
- 3 garlic cloves, minced
- 1-inch piece ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tsp sesame oil
- 2 scallions, sliced (for garnish)
- 1 tbsp toasted sesame seeds (optional)
Instructions
- Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry for 4–5 minutes until browned and cooked through. Remove and set aside.
- Add remaining oil to the skillet and stir-fry green beans for 3–4 minutes until crisp-tender.
- Add garlic and ginger, cooking for 1 minute until fragrant.
- Return chicken to the skillet. Stir in soy sauce, brown sugar, oyster sauce, and rice vinegar. Toss to combine.
- Pour in the cornstarch slurry and cook for 1–2 minutes until sauce thickens.
- Drizzle with sesame oil and toss well.
- Serve hot over steamed rice, garnished with scallions and sesame seeds.
Notes
- For extra heat, add 1 tsp chili flakes or sliced red chili.
- You can substitute green beans with snap peas or broccoli.
- Slice chicken thinly against the grain for tender pieces.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 12 g
- Sodium: 980 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 75 mg