Quick Thai Chicken Stir Fry with Green Beans (Print Version)

Whip up a flavorful Thai Chicken Stir Fry with crisp green beans in no time! My easy recipe brings vibrant flavors and quick weeknight comfort.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Thai
Dietary: Dairy-Free

# Ingredients:

→ Main Players

01 - 1 lb (450g) boneless, skinless chicken thighs, sliced into 1-inch pieces
02 - 12 oz (340g) fresh green beans, trimmed

→ Flavor Foundation

03 - 2 tbsp cooking oil (canola, vegetable, or light olive oil)
04 - 4 cloves garlic, minced (or more, I always add more!)
05 - 1 tbsp fresh ginger, grated

→ Sauce Essentials

06 - 2 tbsp fish sauce (Red Boat is my favorite)
07 - 3 tbsp low-sodium soy sauce (or tamari for gluten-free)
08 - 1 tbsp brown sugar, packed
09 - 1 tbsp fresh lime juice
10 - 1/2 tsp red chili flakes (adjust to your spice preference)

→ Serving Suggestion

11 - Cooked jasmine rice, for serving
12 - Fresh cilantro, chopped (optional, for garnish)

# Instructions:

01 - First things first, get everything ready! Slice your chicken into bite-sized pieces; I usually go for about an inch. Trim the ends off your green beans – I'm a bit lazy sometimes and just snap them off, honestly. Mince that garlic and grate the ginger. This is where I always make a mess, but "mise en place" truly saves the day for this Quick Thai Chicken Stir Fry. Get your sauce ingredients measured and mixed in a small bowl too; it makes the cooking process so much smoother.
02 - Heat a large skillet or wok over medium-high heat with a tablespoon of oil. Once it's shimmering, toss in the chicken. Don't overcrowd the pan, or it'll steam instead of sear, and we want that lovely golden-brown crust! Cook in batches if you need to. I always peek a little too early, but let it get some color on each side, about 4-5 minutes total. Once cooked through, set it aside. This step is key for a delicious stir fry.
03 - Reduce the heat to medium, add another splash of oil if needed, and throw in your minced garlic and grated ginger. Oh, the smell! This is my favorite part, the kitchen just starts to sing. Sauté them for about 30-60 seconds, just until fragrant. Don't let them burn, or they'll turn bitter – I learned that one the hard way, thinking "a little extra char won't hurt." It does! This sets the flavor for our vibrant dish.
04 - Now, add your fresh green beans to the pan. Stir-fry them for about 3-5 minutes, until they're vibrant green and slightly tender-crisp. I like them with a bit of a bite, not mushy, so keep an eye on them. If they're too soft, the whole texture of the dish changes, and not for the better, in my opinion. Keep stirring to ensure even cooking.
05 - Bring the chicken back to the pan with the green beans. Give it all a good toss. Now, pour in that pre-mixed sauce. It should start to bubble and thicken slightly almost immediately. Stir everything together, making sure every piece of chicken and every green bean is coated in that glorious, glossy sauce. This is where the magic really happens for this Thai Chicken Stir Fry!
06 - Let the stir fry simmer for another minute or two, allowing the flavors to meld and the sauce to fully coat everything. Taste and adjust seasonings if you like – maybe a tiny bit more lime or a pinch more chili flakes if you're feeling adventurous. Serve immediately over a bed of fluffy jasmine rice. Garnish with a sprinkle of fresh cilantro if you've got it. Enjoy your quick, vibrant meal!

# Notes:

01 - Personal cooking tip I've learned through experience: Don't overcrowd your pan when searing the chicken; it makes it steam instead of sear.
02 - Storage advice that actually works from my kitchen trials: Leftovers are great for 3-4 days in the fridge, but don't freeze it.
03 - Substitution I've tried that worked surprisingly well: Snap peas work well if you don't have green beans, for a different crunch.
04 - Serving suggestion that makes this dish extra special: A final squeeze of fresh lime juice right before serving really brightens it all up.

# Equipment Needed:

01 - Large skillet or wok
02 - mixing bowls
03 - measuring spoons

# Nutrition (Per Serving):

Calories: 380
Total Fat: 18g
Total Carbohydrate: 25g
Protein: 30g

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