Ground Chicken and Green Bean Stir Fry Recipe | Quick & Easy

If you’ve been craving a weeknight dinner that’s fast, flavorful, and wonderfully satisfying, this ground chicken and green bean stir-fry might be your new favorite. It comes together quickly in one pan, features bright, crispy-tender green beans, and coats everything in a glossy, savory sauce that hits all the right notes—salty, slightly sweet, and a touch tangy. The best part? It’s ultra-flexible. You can make it mild or spicy, pile it over fluffy rice, or keep it low-carb by serving it as-is. Expect clean plates and happy eaters.

In this recipe, I’ll guide you step-by-step so you get perfectly seared ground chicken, vibrant green beans, and a sauce that clings beautifully. You’ll find plenty of tips for getting restaurant-quality results at home, plus a helpful breakdown of timing and practical tricks to make the process even easier. Let’s dive in and make something delicious.

Why This Ground Chicken & Green Bean Stir-Fry Belongs in Your Rotation

This dish checks so many boxes: speedy, healthy-ish, and deeply satisfying. The natural sweetness and snap of green beans balance the savory richness of ground chicken, while aromatics like garlic and ginger give the stir-fry its irresistible backbone. The sauce is pantry-friendly yet full of complexity—from soy and oyster sauce to a hint of rice vinegar that keeps everything bright.

It’s also weeknight-proof. Ground chicken cooks in minutes and doesn’t require marinating or special equipment. Plus, you can adapt it to your taste: make it spicy with fresh chiles, toss in extra veggies, or swap in gluten-free tamari. In short, this is a reliable, fast favorite you’ll want to make again and again.

What You’ll Need for Ground Chicken and Green Bean Stir-Fry

• 1 pound (450 g) ground chicken – Lean, quick-cooking protein that absorbs sauce beautifully without becoming heavy.
• 12 ounces (340 g) green beans, trimmed – Adds crunch, color, and fresh sweetness to balance savory flavors.
• 1 tablespoon neutral oil (canola, avocado, or peanut) – High smoke point oil to sear the chicken and keep flavors clean.
• 1 small onion or 4 scallions, chopped – Provides a mellow, savory base; scallions add a delicate, fresh note.
• 3 garlic cloves, minced – Essential aromatic that infuses the stir-fry with sharp, savory aroma.
• 1-inch piece fresh ginger, minced – Adds warmth and brightness; helps cut through richness.
• 1 red chili or 1 teaspoon crushed red pepper (optional) – For gentle heat and a pop of color; adjust to your spice comfort.
• 3 tablespoons low-sodium soy sauce – The salty, umami foundation of the sauce; low-sodium helps control seasoning.
• 1½ tablespoons oyster sauce – Deepens savoriness and adds a glossy finish to the stir-fry.
• 1 tablespoon rice vinegar – A touch of acidity that lifts the dish and balances the soy and oyster sauce.
• 1 tablespoon honey or brown sugar – A hint of sweetness to round out the salty and tangy elements.
• 1 teaspoon toasted sesame oil – Finishing oil for nutty aroma; add at the end so it doesn’t burn.
• 1 teaspoon cornstarch – Lightly thickens the sauce so it clings to the chicken and beans.
• ⅓ cup chicken broth or water – Helps form the sauce and carry flavors throughout the pan.
• ¼ teaspoon white pepper (optional) – Subtle heat and aroma that complements soy-based sauces.
• 2 teaspoons sesame seeds (optional) – For toasty crunch; a lovely finishing touch.
• Cooked rice, for serving – Soaks up the sauce and makes the meal complete; jasmine or brown rice both work well.

How to Cook It, Step by Step

1. Prep your ingredients first. Trim the green beans and cut them into 2-inch pieces. Mince the garlic and ginger, and chop the onion or scallions. Measure the sauces and keep everything within reach. Stir-fries move fast, so it’s best to have the prep done.
2. Make the sauce. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey (or brown sugar), cornstarch, and chicken broth (or water). Add the white pepper if using. Set aside; the cornstarch will thicken as it heats.
3. Blister the green beans. Heat a large skillet or wok over medium-high until hot. Add 2 teaspoons of the neutral oil, then the green beans. Stir-fry 3–4 minutes until bright green and lightly blistered but still crisp-tender. Transfer to a plate. Tip: A little char equals big flavor.
4. Brown the ground chicken. In the same pan, add the remaining oil. Crumble in the ground chicken in an even layer. Let it sear undisturbed for 1–2 minutes to develop color, then break it up with a spatula. Cook 3–4 minutes until no longer pink and any liquid has mostly evaporated.
5. Build the aromatic base. Add the chopped onion (or scallions), garlic, ginger, and chili (if using). Stir-fry 1–2 minutes until fragrant. Don’t let the garlic brown too much or it will taste bitter.
6. Return the green beans. Toss the beans back into the pan and combine with the chicken and aromatics. This ensures even distribution and keeps the beans crisp.
7. Pour in the sauce. Give the sauce a quick stir (cornstarch sinks), then pour it over everything. Toss to coat. The sauce will look thin at first, then thicken and turn glossy within 30–60 seconds as it bubbles.
8. Finish with sesame oil. Once the sauce has thickened and clings nicely, turn off the heat. Drizzle in the toasted sesame oil and toss. Taste and adjust with a splash more vinegar or soy if needed.
9. Garnish and serve. Sprinkle with sesame seeds and extra scallions if you like. Spoon over hot rice, or serve on its own for a lighter plate. Eat immediately while the beans are still snappy.
10. Optional add-ins. If you want more vegetables, toss in sliced bell peppers or mushrooms with the aromatics, or add a handful of baby spinach in the last minute to wilt.

Prep, Cook Time, and When It’s Ready to Serve

When is it ready? The stir-fry is done when the chicken is fully cooked, the green beans are bright and tender with a slight crunch, and the sauce is glossy and clings to everything. Serve immediately for the best texture.

Helpful Tips for Standout Results

• Get the pan hot first. A properly heated skillet prevents sticking and helps the chicken brown instead of steam.
• Don’t crowd the pan. If your pan is small, cook the chicken in two batches so it sears nicely and develops flavor.
• Stir-fry the beans briefly. You want blistered, crisp-tender beans. Overcooking dulls color and texture.
• Keep the sauce ready to pour. Stir-fries move quickly; having the sauce mixed and on standby means you won’t overcook anything while you measure mid-cook.
• Adjust sweetness and tang. Start with the recipe amounts, then taste at the end. A splash of vinegar brightens, while a sprinkle of sugar or drizzle of honey softens sharp edges.
• Make it your own. Add a teaspoon of chili crisp for heat, swap in tamari for gluten-free, or use lean ground turkey if that’s what you have.
• Finish with sesame oil off the heat. This preserves its nutty aroma and keeps it from tasting burnt.

Nutrition at a Glance

These values are estimates for 1 of 4 servings, not including rice, and will vary based on brands and exact measurements.

Tip: If you’re monitoring sodium, use low-sodium soy sauce and thin the sauce with more water or broth, then add salt to taste at the end.

Your Questions, Answered

Can I use frozen green beans?

Yes. Do not thaw them first; add straight to the hot pan and cook a minute longer, letting excess moisture evaporate so they blister slightly. The texture won’t be quite as crisp as fresh, but it still works well.

What can I substitute for oyster sauce?

Use an equal amount of vegetarian mushroom stir-fry sauce or combine 1 tablespoon hoisin with 1–2 teaspoons soy sauce for a similar savory depth. A splash of fish sauce can also boost umami, but use sparingly.

How do I make it spicier?

Add more fresh chili, toss in a teaspoon of chili flakes with the aromatics, or finish with chili crisp or sambal oelek. Start small—you can always add more heat at the table.

A Few Parting Notes

There’s something especially comforting about a dish that comes together quickly yet tastes like you planned it all day. This ground chicken and green bean stir-fry is exactly that kind of recipe—simple ingredients, bold flavor, and satisfying texture in every bite. Whether you spoon it over rice for a family dinner or serve it as a quick meal after a busy day, it brings plenty of warmth to the table.

I hope you enjoy making this as much as you enjoy eating it. Share it with someone you love, tweak it to fit your taste, and keep it in your regular rotation. Happy cooking—and here’s to many bright, delicious stir-fries ahead.