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Ground Chicken and Green Bean Stir Fry - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground chicken (93% lean is ideal)
  • 12 ounces green beans, trimmed and cut into 2-inch pieces
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 2 tablespoons soy sauce (use tamari for gluten-free)
  • 1 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce (optional but adds depth)
  • 1 tablespoon rice vinegar
  • 1–2 teaspoons chili-garlic sauce or sriracha (adjust to taste)
  • 1 teaspoon toasted sesame oil
  • 1/2 cup low-sodium chicken broth or water
  • 2 teaspoons cornstarch
  • 2 tablespoons neutral oil (canola, avocado, or peanut)
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • Optional garnishes: sliced scallions, sesame seeds, lime wedges
  • To serve: cooked jasmine rice, brown rice, or rice noodles

Method
 

  1. Make the sauce. In a small bowl, whisk together soy sauce, hoisin, oyster sauce (if using), rice vinegar, chili-garlic sauce, sesame oil, and chicken broth. In a separate cup, stir cornstarch with 1 tablespoon water to make a slurry. Set both aside.
  2. Prep the produce. Trim and cut the green beans. Slice the onion and mince the garlic and ginger. Have everything ready—stir fry moves quickly.
  3. Cook the green beans. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add beans with a pinch of salt and cook 4–5 minutes, tossing often, until bright green and crisp-tender with a slight char. Transfer to a plate.
  4. Brown the chicken. Add the remaining 1 tablespoon oil to the pan. Add ground chicken, season with salt and pepper, and cook 4–6 minutes, breaking it up, until no longer pink and lightly browned in spots.
  5. Add aromatics. Stir in onion, garlic, and ginger. Cook 1–2 minutes until fragrant and the onion softens slightly. Avoid burning the garlic.
  6. Combine and sauce. Return the green beans to the pan. Give the sauce a quick stir, pour it in, and bring to a simmer. Stir the cornstarch slurry and add it. Cook 1–2 minutes until the sauce thickens and coats everything.
  7. Taste and adjust. Add more soy for salt, vinegar for brightness, or chili sauce for heat. If it’s too thick, splash in a bit more broth or water.
  8. Serve hot. Spoon over warm rice or noodles. Top with scallions, sesame seeds, and a squeeze of lime if you like.