Easy Ground Chicken & Green Bean Stir-Fry Recipe for Tonight

A warm shimmer of glossy sauce coats ribbons of bright emerald green beans and crumbly, golden-browned ground chicken. The first breath draws in a mingling of toasted sesame, sharp ginger, and garlic—an invitation that makes your kitchen feel like home. Each bite offers a pleasing contrast: the slight crisp of beans against the tender, savory granules of meat, punctuated by a final citrusy lift if you squeeze a bit of lime. This is comfort with a pulse—bright, savory, and quietly celebratory.

Why You’ll Love This Ground chicken and green bean stir fry:

This stir fry balances speed and depth of flavor in a way that feels both effortless and intentional. The ground chicken browns quickly and absorbs savory sauces, providing pockets of umami that pair beautifully with the fresh snap of green beans. Visually, the dish is uplifting—glossy brown sauce, bright green vegetables, and flecks of toasted sesame and scallion—perfect for a weeknight dinner or a casual gathering. Texturally, it delivers contrast: the slight crunch of well-blanched beans, the soft, crumbled chicken, and the silky sauce that binds everything together. It’s versatile—serve it over rice, noodles, or wrapped in lettuce leaves. The aromatics—garlic, ginger, and sesame—create a fragrant backbone that feels familiar yet refined. Finally, this recipe is forgiving: small adjustments to spice, salt, and sweet elements allow you to tailor the dish to your pantry and palate while still achieving a satisfying result.

Ingredients for This Ground chicken and green bean stir fry:

Step-by-Step Instructions for Ground chicken and green bean stir fry:

1. Prepare the ingredients first: trim and halve the green beans if desired, mince the garlic and ginger, and slice the scallions separating the white and green parts. Measure the sauces and mix the cornstarch slurry. Having everything ready keeps the cooking fast and graceful.
2. Bring a large pot of salted water to a boil. Blanch the green beans for 2 minutes until they’re bright green and just tender. Immediately plunge them into an ice bath or cold water to stop cooking. This preserves color and gives a crisp-tender texture.
3. Whisk together the sauce: soy sauce, oyster sauce (if using), rice vinegar, sugar, and a dash of sesame oil. Taste briefly—this is your flavor map; adjust salt, acid, or sweetness now so the stir fry will finish balanced.
4. Heat a large wok or heavy skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of vegetable oil and swirl to coat. When the oil shimmers, add the ground chicken in an even layer. Let it sit undisturbed for about 1 minute to develop color.
5. Use a spatula to break the chicken into bite-sized crumbles. Continue to cook, allowing bits to brown and caramelize—this Maillard flavor is essential. Cook around 4–6 minutes until the chicken is mostly cooked through and no longer pink.
6. Push the chicken to one side of the pan. Add the remaining tablespoon of oil, then the white parts of the scallions, garlic, and ginger. Sauté briefly—about 30–45 seconds—until fragrant and golden, taking care not to burn the garlic.
7. Toss the blanched green beans into the pan and stir to combine with the chicken and aromatics. You want the beans warmed through and to pick up the browned bits in the pan—this takes about 1–2 minutes.
8. Pour the prepared sauce over the chicken and beans, stirring to combine. Let it bubble for 30–60 seconds so the flavors meld.
9. Give the cornstarch slurry a quick stir and drizzle it into the pan while stirring constantly. The sauce will thicken within 20–30 seconds into a glossy coating that clings to the ingredients.
10. Check seasoning and adjust with a splash of soy sauce, a squeeze of lime, or a sprinkle of sugar if needed. Stir in the green parts of the scallions and a small drizzle of sesame oil for finishing aroma.
11. Transfer to a warm serving platter. Sprinkle with toasted sesame seeds, additional scallions, and extra red pepper flakes if you like heat. Serve immediately over steamed rice or noodles for the best texture contrast.

How Long to Cook:

Timing is key to retain texture and flavor. Here are the practical guidelines:

• Blanch green beans: 2 minutes in boiling water, followed by immediate shocking in ice water to stop cooking.
• Brown ground chicken: 4–6 minutes over medium-high heat until no pink remains and flavorful browning appears.
• Saute aromatics (garlic, ginger, scallion whites): 30–45 seconds—watch carefully to avoid burning.
• Sauce bubbling and thickening: 30–60 seconds before adding slurry; slurry thickens in 20–30 seconds.
• Total active stovetop time: about 10–15 minutes once the pan is hot and ingredients are prepped.
• Internal doneness: Ground chicken must reach an internal temperature of 165°F (74°C). Use a quick-read thermometer or ensure there is no pink in the meat.

Tips for Perfect Results:

• Prep everything ahead (mise en place). Stir-frying is fast; chopping and measuring before you heat the pan prevents overcooking.
• Use a very hot pan. High heat encourages browning and keeps the beans crisp-tender.
• Don’t overcrowd the pan. If the chicken steams instead of browns, remove some and finish in batches.
• Blanch beans briefly. This brightens color and guarantees a pleasant snap while keeping cooking time short during the stir-fry.
• Adjust the sauce to taste before thickening—salt, acid, and sweetness should feel balanced.
• Add sesame oil at the end. Its aroma dissipates quickly with heat, so reserve it as a finishing note.
• Toast sesame seeds and use fresh scallions for a lively finish and visual contrast.

Options for Substitutions:

• Protein: Swap ground chicken with ground turkey, pork, or a crumbled firm tofu for a vegetarian option. Adjust cooking times slightly for denser proteins.
• Beans: Substitute snow peas, snap peas, or thin asparagus spears for a different crunch and flavor profile.
• Sauces: Use tamari for gluten-free, low-sodium soy sauce if you need less salt, or replace oyster sauce with mushroom stir-fry sauce for vegetarian depth.
• Sweetener: Use maple syrup or coconut sugar instead of white sugar or honey for different nuances.
• Thickener: Arrowroot can replace cornstarch in a 1:1 ratio for a glossier, slightly silkier finish.
• Heat: Fresh chilies, chili crisp, or Sriracha can be added to taste for more heat.

Watch Out for These Mistakes:

• Overcooking the green beans—avoid a mushy texture by blanching briefly and finishing them quickly in the pan.
• Burning the garlic or ginger—add them to hot oil only briefly and watch the color; burnt garlic becomes bitter.
• Over-thickening the sauce—too much cornstarch turns the sauce gluey; add the slurry gradually and stop when it lightly coats the ingredients.
• Underseasoning—taste the sauce before thickening and adjust salt, acid, and sweetness so the final dish is balanced.
• Overcrowding the pan—this causes steaming rather than browning; use a wider pan or work in batches to preserve texture and color.

Estimated Nutrition:

Approximate per serving (recipe yields 4 servings, without rice):

• Calories: ~360 kcal
• Protein: ~28–30 g
• Carbohydrates: ~12 g
• Fat: ~20 g
• Fiber: ~3 g
• Sodium: ~650–850 mg (varies with soy sauce and added salt)

These values are estimates and will vary depending on exact ingredient brands, cuts of meat, amounts of oil, and whether you serve the dish with rice or noodles. For the lowest sodium, choose low-sodium soy sauce and reduce added salt.

Frequently Asked Questions:

Can I make this ahead and reheat it?

Yes. Store the stir fry in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or a little oil to revive the sauce and prevent drying. Avoid microwaving at high power, which can make the green beans soft.

How do I keep the green beans crisp when reheating?

Reheat quickly over medium-high heat just until warmed through. Add a teaspoon of water and cover for 30–60 seconds to steam gently, then uncover and toss to evaporate excess moisture. This short heat helps restore crispness without overcooking.

Is ground chicken healthier than other ground meats?

Ground chicken can be leaner than beef, depending on the blend. It often offers a lower saturated fat option with similar protein content. Choose lean ground chicken or mix in a small amount of higher-fat meat if you prefer a richer mouthfeel.

Can I double the recipe for a crowd?

Yes, but cook in batches if using the same pan to maintain high heat and avoid overcrowding. Alternatively, use two pans simultaneously to keep cooking times short and textures consistent.

Conclusion

Ground chicken and green bean stir fry is an elegant, everyday dish that marries speed and depth of flavor. It rewards simple, careful techniques—bright blanching, purposeful browning, and a balanced sauce—with comforting aromas and a satisfying mouthfeel. Whether you make it for a quiet weeknight or to share with friends, this stir fry offers warmth, color, and the quiet joy of a meal that comes together quickly yet tastes intentionally made. Gather your ingredients, turn the heat up, and enjoy the process: each sizzle and stir brings you closer to a dish that comforts and delights.