One-Pan Chicken & Green Bean Stir Fry (20 Minutes Only)

Another day, another kitchen adventure…

I was hyped to cook for my bestie, feeling pretty proud of myself, acting like I had my life together for once.

Everything was going smooth. I was in the zone, all confident and feeling myself…

Then boom… I knocked over the soy sauce. It wen everywhere. The counter, the floor… even the cat got involved, just staring at the mess like it was part of the plan.

For a second, I just stood there thinking, yep, this is exactly my energy.

But even with the chaos, I pulled it together. Because that’s what happens in my kitchen. It’s messy, it’s loud, it’s kinda unhinged, but the food always slaps.

And today, I’m sharing that exact vibe with you – my kitchen and green bean stir fry recipe. It’s simple, bold, and honestly, worth every bit of the chaos.

What You’ll Need for This Recipe

• Chicken breast: I went with chicken breast because it cooks fast and stays juicy when you slice it right.
  
  
• Green beans: This one’s a must. I never skip them. The whole dish kinda depends on them.
  
  
• Shallot & garlic: I always throw these together. You know it’s gonna be good when those hit the pan.
  
  
• Oyster sauce: It’s thick, savory, slightly sweet, and gives the dish that rich, umami flavor that makes it tastes like takeout – but even better.
  
  
• Fish sauce: Just a tiny bit does the trick.
  
  
• Soy sauce: The classic. It brings everything together and adds that deep savory base we all love.
  
  
• Sweet chili sauce: This one is lowkey a game changer. It adds sweetness, but what I love the most is the thickness. It helps coat everything without needing to add cornstarch.

How to Make Chicken and Green Bean Stir Fry

Step 1: Prep the ingredients

• Slice the chicken breast into thin slices and season with a bit of salt and black pepper, then set it aside.
• Chop the ends off the green beans.
• Mince the shallot and garlic.

Step 2: Make the sauce

• In a small bowl, mix together oyster sauce, fish sauce, soy sauce, sweet chili sauce, and a splash of water.
• Stir it well until everything blends nicely.

Step 3: Start cooking

• Heat up some vegetable oil over medium heat.
• Add the minced shallot and garlic, stir until it smells super fragrant.
• Toss in the sliced chicken and stir until the outside looks firm.

Step 4: Add the sauce and green beans

• Pour in half of the sauce and stir for 1-2 minutes to coat the chicken.
• Add in the green beans. Pour in the rest of the sauce and give it a good stir.
• Cover the pan with a lid and let it cook for about 5 minutes.

Step 5: Serve it up

• Remove the lid, give everything one last stir.
• Serve it hot over a bowl of fluffy white rice.

How You Store the Leftovers

If you’ve got extras, here’s how I keep mine fresh and tasty for later:

• Let it cool first: I always wait until everything cools down before packing it up. Tossing hot food straight into the fridge can make it go bad faster.
  
• Use airtight containers: I store mine in glass or plastic containers with tight lids. Keeps the flavors locked in and stops the sauce from spilling all over the place.
  
• Pop it in the fridge: This dish holds up really well for about 3 to 4 days in the fridge. Just reheat what you need and you’re good.
  
• Microwave or stovetop works: I usually reheat mine in the microwave with a splash of water so it stays saucy. Or if I’m not lazy, I warm it up in a pan to get that fresh stir-fry vibe again.
  
• Rice goes in a separate container: If you made white rice too, I keep it in a separate container so it doesn’t get soggy. Just combine when reheating.

FAQs About This Recipe

1. Can I use frozen green beans?

Yep, I’ve done that a bunch of times. Just thaw them first and pat them dry with a paper towel so they don’t water down the sauce.

2. What if I don’t have sweet chili sauce?

You can swap it with a little honey mixed with a bit of vinegar or soy sauce. The sweet chili sauce I use isn’t spicy at all, it just adds sweetness and a nice thickness to the sauce.

3. Is fish sauce really necessary?

I know it smells a little intense, but it adds salty, savory depth that makes the whole dish taste next level. You only need a little, and it blends in perfectly.

4. Can I make this with chicken thighs instead?

Totally. Chicken thighs work great and stay juicy, even if they cook a bit longer. Just slice them thin and you’re good.

5. How do I keep the green beans from getting soggy?

I always add them toward the end and steam them for about 5 minutes with the lid on. They turn out tender but still a bit of bite.