Hoisin Chicken Green Bean Stir Fry Recipe
This chicken and green bean stir fry is a quick weeknight dinner. Tender chicken thighs, crisp-tender string beans, and a savory-sweet hoisin sauce make it taste like takeout without the hassle. Perfect over rice, noodles, or enjoyed as leftovers.
Servings: 4 people
Calories: 407kcal
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
*Boneless skinless thighs stay juicy under high heat and reheat better than breast meat. If substituting chicken breast, slice extra thin and cook just until opaque to avoid drying out.
**Cornstarch creates a light velvety coating that helps the chicken brown evenly and later allows the sauce to cling instead of sliding off. Arrowroot starch works similarly, while flour is not recommended because it can taste pasty.
***A neutral oil with a high smoke point allows proper browning without competing flavors. Avocado, grapeseed, or canola oil are ideal. Olive oil is not recommended here due to its lower smoke point.
****Fresh green beans provide snap and structure, balancing the soft chicken and glossy sauce. Look for beans that snap cleanly when bent. Frozen green beans will release too much moisture and soften unevenly.
*****Tamari works well for a gluten free option.
******Rice vinegar brightens the sauce and prevents it from tasting flat or overly sweet. Apple cider vinegar can substitute, but use slightly less.
Tips:
- 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.
Nutrition
Serving: 1serving | Calories: 407kcal | Carbohydrates: 22g | Protein: 37g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 868mg | Potassium: 773mg | Fiber: 4g | Sugar: 10g | Vitamin A: 826IU | Vitamin C: 18mg | Calcium: 80mg | Iron: 3mg