My easy chicken and green bean stir fry recipe is a weeknight lifesaver, packed with juicy chicken thighs, crisp-tender string beans, and a glossy, flavorful hoisin sauce. It only takes a few simple ingredients and minimal prep to make this restaurant-style hoisin chicken stir fry right at home! My Asian-inspired green bean stir fry delivers bold flavor without any complicated techniques, making it ideal for busy nights.
Hoisin Chicken Stir Fry with String Beans
I’m a big fan of a good chicken stir fry because it’s an incredibly quick and easy dinner that never lets me down. Lately, this chicken and green bean stir fry has become a new favorite! It’s ready in 30 minutes, which is way better than waiting around for takeout.
I use chicken thighs for this stir fry to make things extra rich and juicy, plus I cover everything in a homemade sauce made from hoisin, soy, and a couple other ingredients. I also coat the chicken pieces in a light dusting of cornstarch, which locks in juices and thickens up the sauce all at the same time. This string bean chicken comes together beautifully for a simple dish I can serve any time with rice or noodles.
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Perfect Timing!
Timing is important when it comes to stir fries! Pull the chicken from the pan as soon as it’s cooked through, and return it only after the green beans are ready and the sauce is simmering. This ensures the meat stays tender and the sauce clings perfectly–just like in restaurant stir-fries. And it prevents over-cooked chicken and under-cooked vegetables.
Hoisin Chicken Green Bean Stir Fry Recipe
Equipment
- Large Skillet or Wok
Ingredients
For the Stir Fry:
- 1½ pounds boneless, skinless chicken thighs (sliced into ¼-inch strips*)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon cornstarch (**)
- 3 tablespoons neutral oil (divided***)
- 1 large yellow onion (thinly sliced)
- 1 pound green beans (trimmed****)
- 4 cloves garlic (grated or minced)
- cooked rice or noodles (for serving)
For the Hoisin Sauce:
- ¼ cup hoisin sauce
- 2 tablespoons low-sodium soy sauce (*****)
- 1 tablespoon rice vinegar (******)
- 1 teaspoon toasted sesame oil
- ¼ cup water (plus more as needed)
Optional Toppings:
- sliced scallions
- toasted sesame seeds
Instructions
- Season the sliced chicken with salt and pepper, then toss with the cornstarch until evenly coated.1½ pounds boneless, skinless chicken thighs, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 tablespoon cornstarch
- Whisk the hoisin, soy sauce, rice vinegar, sesame oil, and water in a small bowl and set aside.¼ cup hoisin sauce, 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, ¼ cup water
- Heat 1 tablespoon of the oil in a large skillet or wok over medium-high. Add the chicken in an even layer and cook until browned and just cooked through, 4-6 minutes. Transfer to a plate.3 tablespoons neutral oil
- Add the remaining oil to the skillet along with the onion. Cook until barely softened and lightly browned on the edges, 2-3 minutes. Add the green beans and stir-fry until they’re almost crisp-tender, 5-7 minutes.1 large yellow onion, 1 pound green beans
- Stir in the garlic and cook about 30 seconds, just until fragrant.4 cloves garlic
- Return the chicken to the skillet and pour in the sauce. Stir and simmer 1-2 minutes until the sauce thickens and coats everything. If you prefer it saucier, add another splash of water.
- Taste and adjust seasoning, then serve over rice with scallions and toasted sesame seeds for garnish.cooked rice or noodles, sliced scallions, toasted sesame seeds
Notes
- For an extra-polished presentation, blanch the green beans in well-salted boiling water for 1-2 minutes, then shock in ice water before stir-frying. This sets their bright green color while keeping them crisp once finished in the pan.
- If using a smaller pan, cook the chicken in batches so it browns evenly.
- Coating the chicken before it hits the pan protects the meat from direct heat and creates a silky texture once sauced, similar to restaurant stir fries.
- Pulling the chicken once just cooked prevents overcooking later when it returns to the sauce. This step is essential for tender meat.
- Adding the sauce after everything is cooked allows it to thicken quickly and coat evenly without breaking or reducing too far.
- A splash of water loosens the sauce and helps it glaze evenly. This is especially useful if your pan runs hot or your hoisin is very thick.
- If you do not have high heat, cook each component slightly longer and in smaller batches to prevent excess moisture buildup.
- Serve hot, straight from the pan, when the sauce is glossy and the green beans still have bite.
- Steamed jasmine or medium grain white rice absorbs the sauce without competing flavors. Brown rice works but will feel heartier and slightly drier.
- Serve over lo mein, udon, or rice noodles for a more substantial meal. Toss noodles directly into the pan with an extra splash of water.
- This dish works well family-style in a large bowl or skillet, making it ideal for casual dinners.
- Chop leftovers and use as a filling for lettuce cups or wrap in a scallion pancake or tortilla for a quick lunch.
- Nutritional information does not include optional toppings, rice, or noodles.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken and Green Bean Stir Fry Step by Step
Prep: Gather the list of ingredients for this string bean chicken recipe. Slice the chicken into ¼-inch thin strips; thinly slice the onion; trim the green beans; grate or mince the garlic; and start cooking the rice or noodles according to the package for serving.
Season the Chicken: Season 1½ pounds of sliced boneless, skinless chicken thighs with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper, then toss with 1 tablespoon of cornstarch until evenly coated. The cornstarch will kick off a process called velveting, which keeps the meat tender and helps thicken the sauce as it cooks.
Mix the Sauce: In a small bowl, whisk together ¼ cup of hoisin sauce, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of toasted sesame oil, and ¼ cup of water. Set aside.
Cook the Chicken: Next, heat 1 tablespoon of neutral oil in a large skillet or wok set over medium-high heat. Add the seasoned chicken pieces in an even layer, and cook until browned and just cooked through to 165°F, about 4-6 minutes. Transfer to a plate.
Stir-Fry the Veggies: Add the remaining 2 tablespoons of neutral oil to the skillet along with 1 large thinly-sliced yellow onion. Cook until barely softened and lightly browned on the edges, about 2-3 minutes. You don’t need to fully caramelize the onions; just cook until slightly browned and aromatic so they retain some bite for texture contrast. Then add 1 pound of trimmed green beans and stir-fry until they’re almost crisp-tender, about 5-7 minutes.
Add the Garlic: Stir in 4 cloves of minced or grated garlic and cook for about 30 seconds, just until fragrant. Don’t let the garlic burn, or it will add a bitter taste to your stir fry.
Toss with Sauce: Return the chicken to the skillet and immediately pour in the sauce. Stir and simmer for 1-2 minutes, or until the sauce thickens and coats everything. If you prefer it saucier, add another splash of water. If the sauce is too thin after simmering, remove the chicken, increase heat slightly, and reduce the sauce 1-2 minutes before adding chicken back.
Garnish and Serve: Taste and adjust the seasonings, then serve your hoisin chicken and green bean stir fry over cooked rice or noodles, topped with sliced scallions and toasted sesame seeds for garnish, if desired.
How to Store, Freeze, and Reheat
Store leftover string bean chicken stir fry in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat gently in a skillet with a splash of water to revive the hoisin sauce. Or reheat in the microwave for convenience–though this method can lead to overly-soft green beans.
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