This Spicy Garlic Chicken and Green Beans is my go-to when I want a quick, bold, and homemade meal that beats takeout. It’s fast to make, packed with garlicky heat, and balanced with crisp-tender green beans and juicy chicken all coated in a glossy sweet-and-spicy sauce.
Garlic Chicken and Green Beans
This stir-fry combines savory soy, aromatic garlic, and a touch of sweetness with a chili kick. It comes together quickly in a single pan and pairs perfectly with steamed rice. Serve with simple sides like egg rolls, steamed vegetables, or a light salad for a complete dinner that everyone will enjoy.
If you enjoy heat, this recipe delivers; if you prefer milder flavors, reduce the chili-garlic sauce and sriracha. The sauce is easy to adjust so you can make it as mild or as fiery as you like.
Why You’ll Love This Dish
- Quick Weeknight Meal – Ready in about 30 minutes from start to finish.
- Restaurant-Level Flavor – A bold, garlicky sauce that coats every bite.
- Great for Leftovers – Stores well and reheats easily for lunches or dinners later in the week.
- Customizable Heat – Scale the spice to suit your household.
- One-Pan Cleanup – Use a wok or large skillet for minimal washing up.
Recipe Shopping List
Here’s a straightforward shopping list so you can check what you need before cooking. Full measurements are listed in the recipe card below.
- Boneless, skinless chicken breast — cooks quickly and soaks up the sauce well; thighs are a tasty swap if you prefer dark meat.
- Green beans — fresh for the best texture; frozen may be used but reduce cooking so they stay crisp-tender.
- Avocado oil or any high smoke-point oil for stir-frying.
- Soy sauce — provides the savory, umami base; use low-sodium if preferred.
- Water — used to balance the sauce and allow the cornstarch to thicken evenly.
- Mirin — adds sweetness and a touch of acidity; rice vinegar with a pinch of sugar is an acceptable substitute.
- Sesame oil — a small amount for finishing flavor adds a toasty note.
- Fresh garlic — minced, this is the primary aromatic that defines the dish.
- Chili garlic sauce and sriracha — together they build layered heat and complexity; adjust to taste.
- Brown sugar — balances the salty and spicy elements.
- Ground ginger — warm, slightly sweet spice; fresh ginger is an excellent substitute.
- Cornstarch — for thickening the sauce to a glossy finish.
- Canola or neutral oil — a small amount helps with initial stir-frying.
How To Make This Recipe
Below is a concise overview of the cooking process so you know what to expect. Use the more detailed recipe section that follows for exact measurements and timing.
- Make the sauce: Whisk together soy sauce, water, mirin, sesame oil, garlic, chili-garlic sauce, sriracha, brown sugar, ginger, and cornstarch until smooth. Set aside.
- Cook the chicken: Heat a wok or large skillet over high heat with a little oil. Stir-fry the chicken in small batches so it sears quickly and doesn’t steam. Remove and set aside once it’s no longer pink outside.
- Cook the green beans: Add a touch more oil and stir-fry the green beans until bright and crisp-tender, about 3 minutes.
- Combine and finish: Return the chicken to the pan, pour in the sauce, and cook over medium-high heat, stirring constantly until the sauce thickens and the chicken is cooked through.
Recipe FAQ
Can I make this ahead of time? Yes. Prepare the sauce and chop ingredients in advance. For the best texture, cook the dish just before serving so the green beans stay crisp.
How do I store leftovers? Store in an airtight container in the refrigerator for up to four days. Reheat gently in a skillet or microwave with a splash of water to loosen the sauce.
Can I use a different protein? Absolutely. Shrimp, thinly sliced beef, or firm tofu all work—adjust cooking times accordingly.
What if I don’t have a wok? A large nonstick or stainless steel skillet will work fine. Avoid overcrowding the pan so ingredients sear instead of steam.
More Stir-Fry Recipe Ideas
- Spicy Broccoli Shrimp Stir-Fry
- Shrimp Stir-Fry
- Spicy Chili Garlic Stir-Fry Sauce
- Chicken and Eggplant Stir-Fry
- Gochujang Chicken Stir-Fry
- Chicken and Broccoli Stir-Fry
Spicy Garlic Chicken and Green Beans
Deliciously spicy garlic chicken with green beans is an easy weeknight favorite. Serve with steamed rice and a simple side for a satisfying meal.
Ingredients
Stir Fry
- 1 ½ pounds boneless skinless chicken breast, sliced into chunks
- 4 cups green beans, trimmed and cut into bite-sized pieces
- 2 tablespoons avocado oil or other high smoke-point oil
Sauce
- 4 tablespoons soy sauce
- 4 tablespoons water
- 2 tablespoons mirin
- ½ teaspoon sesame oil
- 2 teaspoons minced garlic
- 2 teaspoons chili garlic sauce
- 2 teaspoons sriracha
- 2 tablespoons brown sugar
- ½ teaspoon ground ginger
- 1 ½ tablespoons cornstarch
- 1 teaspoon canola or neutral oil
Instructions
- Whisk together all sauce ingredients in a bowl until smooth; set aside.
- Heat a wok or large skillet over high heat with a small amount of oil. Stir-fry the chicken in batches—do not crowd the pan—until no longer pink on the outside. Remove and set aside.
- Add a bit more oil, then stir-fry the green beans in batches until bright and crisp-tender, about 3 minutes.
- Return the chicken to the pan, pour the sauce over everything, and cook over medium-high heat, stirring constantly until the sauce thickens and the chicken is cooked through.
Nutrition Information
Amount per serving (estimate): Calories: 263; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 72mg; Sodium: 544mg; Carbohydrates: 15g; Fiber: 2g; Sugar: 7g; Protein: 28g.
Nutrition data is an estimate. For medical or dietary concerns, consult a trusted nutrition source.