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Spicy Garlic Chicken and Green Beans

This Spicy Garlic Chicken and Green Beans is quick to throw together and goes great over a bed of jasmine rice! 

Spicy Garlic Chicken and Green Beans

Spicy Garlic Chicken and Green Beans

This Garlic Chicken and Green Beans of my favorite 30-minute meals EVER. Don’t like spice? Just leave that out and you’re left with an amazing garlic chicken that you are going to want to add to the weekly rotation. 

Stir-fry is a great option for when you are wanting something quick and easy but also homemade for dinner.

It is one of my go-to options when I just do not feel like deciding what to make for dinner because we always have some meat and vegetables laying around the house. 

Do I have to use a wok for stir-fry?

Nope! Woks are my favorite for this, but they are definitely not necessary. Any non-stick pan will do.

How to make great stir-fry

  1. HOT stove
  2. SMALL batches

The secret to a wonderful stir-fry is to not be afraid of the HEAT. Run your stove at full blast because it still won’t be nearly as hot as the burners in the kitchens of Asian restaurants. 

The other secret is to cook in small batches. Smalllll batches allow the pan to stay nice and blazing hot. If you overload the pan it is less stir-fry and more saute. 

Spicy Garlic Chicken and Green Beans

Can I substitute another vegetable?

Absolutely! You can use whatever vegetables you’d like, and whatever protein you’d like as well. This is a great multi-purpose stir-fry sauce, so feel free to get creative. 

Need a great rice recipe?

Make my Instant Pot Basmati!

Instant Pot Basmati Rice

One Year Ago: Easy Berry Crisp
Two Years Ago: Loaded Baked Potato Salad
Three Years Ago: Baked Chicken Taquitos

Yield: 6 servings

Spicy Garlic Chicken and Green Beans

Spicy Garlic Chicken and Green Beans

Deliciously spicy garlic chicken and grean beans is one of my favorite ways to serve chicken. Make a big pot of steamed rice and some egg rolls with this easy dinner.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


Stir Fry

  • 1 1/2 pounds boneless skinless chicken breast, cubed
  • 4 cups green beans, cut into bite-sized pieces
  • 1-2 tablespoons avocado oil, or other high-smoke-point oil


  • 4 tablespoons soy sauce
  • 4 tablespoons water
  • 2 tablespoons mirin
  • 1/2 teaspoon sesame oil
  • 2 teaspoons minced garlic
  • 2 teaspoons chili garlic sauce
  • 1 teaspoon sriracha
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground ginger
  • 11/2 tablespoons cornstarch
  • 1 teaspoon canola oil


  1. Mix together all of the sauce ingredients and set aside.
  2. Heat a wok over high heat with a small amount of oil inside. Quickly stir-fry the chicken in small batches (don't crowd the wok!) until it is no longer pink on the outside. Remove from wok and set aside.
  3. Reheat wok with a bit more oil. Stir-fry the vegetables in batches until bright and crisp, yet partially cooked. About 3 minutes.
  4. Add chicken back into the pan, and pour the sauce mixture over the top. Cook over medium-high heat, stirring constantly until the chicken is cooked through and the sauce is thickened.


Amount of sauce pictured represents triple the amount of sauce here. To get similar results, please triple the sauce recipe.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 263Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 72mgSodium: 544mgCarbohydrates: 15gFiber: 2gSugar: 7gProtein: 28g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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Tuesday 16th of February 2021

Hi am trying this tomorrow so I read comments. Your reply to Erin says you have amended the recipe to match the sauce amount to the photo, but a note under the recipe says to triple the ingredients. Could you let me know if I have to triple the ingredients to get the right amount of sauce?

Nicole Johnson

Tuesday 16th of February 2021

Hi Karen! Thanks for checking! The recipe as written is accurate. I noted there what to do if you want to make the dish REALLY saucy. I would triple it if you want to have a lot of extra sauce to spoon over your rice.


Sunday 10th of July 2016

I don't know why but mine was no where near as saucy as your pictures! Could have doubled out even tripled the sauce

Nicole Johnson

Sunday 10th of July 2016

That is a really great point. When I made and photographed this, I was cooking for my family so I made 3+ pounds of chicken, and tripled the sauce. Because not everyone cooks for an army, I reduced the proportions of this printed recipe to account for that. I meant to note in the recipe though, and totally forgot. Thanks for bringing this to my attention! The recipe is edited now! Happy Cooking!

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