Ground chicken stir fry with green beans
Ground chicken stir fry with green beans is a fast and easy recipe bursting with flavor and texture. Ground chicken perfectly seasoned with bits of garlic, ginger, and shallot is paired with wok-seared green beans that are both tender and crisp, thanks to my low-oil cooking trick.
This healthy and family-friendly dish is perfect for meal prep as it stores well in both the fridge and freezer. For another easy veggie and protein stir fry, give this ground pork stir fry with cabbage and bok choy a try!
Ingredients for chicken green bean recipe
This chicken green bean recipe is an affordable and nutrient-dense main course that comes together with minimal, accessible ingredients. Stir fried chicken and green beans are versatile, too—keep reading for recommendations on adding extra veggies, swapping the protein, and more.
For the ground chicken and green bean stir fry:
- Fresh ginger, shallot, and garlic: Aromatics form the flavor foundation of this dish. Finely dice them, but don’t grate them. If they are too fine, they’re more likely to burn.
- French green beans: I like to use beans that come in a package already trimmed for ease. If using regular green beans, wash them, trim the ends, and cut into 2-inch sections.
- Avocado oil: This is a neutral-flavored oil with a high smoke point that is good for high-heat cooking.
- Ground or mince chicken: I recommend using a mix of 50% chicken thighs and 50% chicken breast ideally. You can also use ground turkey.
- Coarse sea salt
- Ground white pepper: White pepper is more popular in Asian cooking and thus gives this dish an authentic Chinese flavor. Ground black pepper will also work.
- Garlic powder: We use this to season the green beans.
- Toasted white sesame seeds: Optional garnish for extra nuttiness and crunchy texture.
For the stir-fry sauce:
- Soy sauce: We use a mixture of light and dark soy sauce for a nice color and a balanced flavor that’s not too salty. Or substitute with coconut aminos to keep gluten-free and Paleo. (Watch this video on “What is coconut aminos?” if you don’t know this ingredient.)
- Aged balsamic vinegar: Or substitute Chinese black vinegar. This gives the sauce some sweet and tangy flavor and brightens the dish.
- Rice vinegar: Adds a bit of acidity to make the dish taste a bit lighter.
- Gluten-free Mirin: Or sub with Taiwanese Michu or Chinese Shaoxing wine. This optional ingredient is used to deglaze the pan and remove the raw meat smell from the mince.
Substitutions and variations
- Other veggies: Ground chicken and broccoli florets, bell peppers, snow peas, or Asian leafy greens—diced to similar sizes—are great options. Or try fresh or rehydrated shiitake mushrooms. See our guide on how to rehydrate shiitake mushrooms.
- Different protein: Ground turkey, ground pork, ground beef, or firm tofu work well. Chopped cashews or peanuts can also add a nice crunch and flavor to this dish while boosting protein.
- Sauce flavors: Add a bit of honey or gluten-free hoisin sauce if you like a sweeter sauce. For extra savory umami flavor, add some vegetarian oyster sauce or shacha sauce. For more of a spicy dish, try some red pepper flakes, sriracha sauce, or garlic chili sauce. Add toasted sesame oil at the end for flavorful sesame ground chicken.
- Garnish: Thai basil goes well with this minced chicken recipe, especially if you want more of a Thai mince chicken or spicy Thai chicken. I also like scallions or green onions.
How to make ground chicken green bean stir fry
This stir fry with ground chicken and green bean recipe is a go-to in my house when I want a simple yet flavorful weeknight meal with minimal fuss. Follow my tips for achieving a wonderful crispy texture in both the ground chicken and the green beans in stir fry.
Prepare the veggies and sauce:
- Dice the shallot, garlic, and ginger and set them aside. Rinse the green beans, pat dry, then trim and cut into 2-inch sections. In a small bowl, combine the sauce ingredients.
For the crispy ground chicken stirfry:
- Saute aromatics with oil in a well-heated wok or skillet. Add the ground meat and turn the heat up to medium-high. Season and break up the meat into fine bits. Toss periodically to evaporate moisture and crisp up the meat, cooking for 8-10 minutes.
- Once the moisture has evaporated, add 0.5 tbsp oil and keep stir-frying for 3-4 additional minutes to brown the meat further. Transfer to a large serving plate and cover to keep it warm.
Stir fry fresh green beans, add sauce, and serve:
- In the same pan, dry roast the green beans over medium-high heat for 4-5 minutes until they have blistered evenly. Add 1 tbsp oil to char the beans. Season with salt and garlic powder and stir fry for 1 minute. This is the same technique I use for my Chinese garlic green beans.
- Return the chicken to the pan and slowly stir in the sauce. Toss to combine well and then turn off the heat.
- Transfer to a large serving plate. Garnish with sesame seeds, if using, and a small touch of white pepper. Serve hot or warm with steamed rice and chili garlic sauce on the side.
Tips for cooking flavorful and juicy ground chicken
- Mix dark and breast meats for Moisture: Use a 50/50 mix of dark and breast meat. Pure breast meat is too lean and can dry out during stir-frying. If you can’t mix your own, avoid buying packages labeled 100% breast meat; opt for regular ground chicken for better flavor.
- Boost Flavor with Aromatics: Add minced garlic, ginger, scallions, and shallots to enrich the ground chicken. Chop them finely but not too small (avoid grating or crushing) to prevent burning quickly in the hot pan.
- Choose the Right Pan: Use a large, 12-inch wide pan along with a splatter guard. This setup helps moisture evaporate, concentrating the flavors instead of diluting them.
- Manage Moisture and Texture: Keep the pan hot, tossing and stirring until the moisture evaporates. Aim for a slightly crisp exterior while keeping the inside moist. This process is similar to the Maillard reaction, which enhances the flavor and texture.
How to make ahead, store, and reheat
This tasty green beans with chicken recipe stores well in the fridge or freezer, making it great for meal prep! Do some simple prep work ahead of time to make cooking a breeze, and cook a large batch to store in the fridge or freezer for yummy prepped meals throughout the week.
- Make-ahead: To prep ahead of time, wash and chop aromatics and vegetables and store them in separate containers in the fridge until you’re ready to cook. Or, you can cook the entire meal and store it in the fridge or freezer until you’re ready to enjoy.
- Storage: Store cooked leftovers in an airtight container in the fridge for 3-4 days. Or portion out and freeze leftovers for up to 2 months.
- Reheat: Warm through on the stovetop or microwave on high for 1 minute.
What to serve with chicken and string beans
Ground chicken and veggies is so versatile, you can pair it with anything! Serve chicken green beans and rice for an easy and wholesome meal, or add additional sides for a family-style feast. Here are some of my favorite pairings for this recipe with green beans and chicken:
- Veggie sides: Pair with your favorite takeout sides like these din tai fun green beans air fryer, garlic broccoli stir fry, super simple Panda Express super greens, or spicy cucumber salad.
- Rice: Serve with this easy air fryer rice, jasmine rice, or this hearty steak fried rice. For a low-carb option, pair with cauliflower rice or lettuce wraps. Quinoa would also be great!
- Noodles: I also love this dish with simple rice noodles or ramen noodles. To spice things up a bit, try it with my garlicky hibachi noodles or this yummy 10-minute chili oil ramen.
- Use a mixed dark and breast meat: If using chicken, consider a mix of 50% dark and 50% breast meat for the juiciest results. Ground breast alone might make your stir fry too dry.
- Aromatic Balance: Don’t skimp on garlic, ginger, and shallots. These aromatics add depth and flavor. Chop them finely but not too small to prevent them from burning quickly.
- Prep in Batches: Prepare chopped aromatics, cut green beans, and sauce mix before you start cooking. Stir-frying is a fast process, and having everything at hand will make it smoother.
- Pan Size Matters: Use a large, 12-inch pan or wok. This gives enough space for ingredients to cook evenly and quickly, ensuring a good sear and less steam.
- Heat is Key: Ensure your pan is hot before adding ingredients. A hot pan is crucial for the Maillard reaction, giving the meat a delicious, slightly crispy exterior while keeping the inside juicy.
- Use a Splatter Guard: When stir-frying, opt for a splatter guard instead of a lid. This allows moisture to evaporate, helping the meat to crisp up nicely while keeping your stove clean. It’s a simple tool that makes a big difference in texture and helps avoid a soggy stir fry.
- Dry Roast Green Beans: Before adding oil, dry roast the green beans to enhance their flavor and texture. This step adds a nice blistered and charred effect and also uses less oil.
The best way to cook ground chicken is to use high heat, break it into small pieces as it cooks, and stir frequently until it’s evenly browned and cooked through.
Keep ground chicken moist by mixing dark and breast meat, using a little oil, and incorporating aromatic vegetables to enhance moisture and flavor.
Rinse green beans, trim the ends, and cut into even 2-inch pieces. Dry thoroughly before stir-frying to ensure they blister and char nicely without steaming.
More healthy ground chicken recipes you might like
It’s so easy and affordable to make healthy meals with ground chicken at home! If you enjoy this flavorful Asian ground chicken recipe with green beans, take a look at some of my other yummy and low-calorie ground chicken healthy recipes!
- Thai basil chicken is a Paleo and Whole30 version of this classic Asian takeout dish.
- Simmered kabocha squash with ground chicken is a sweet, savory, and hearty meal.
- Paleo chicken lettuce wraps are served with a naturally sweet creamy almond butter sauce.
- Keto chicken lo mein with shirataki noodles is loaded with tender and crisp vegetables!
Ground chicken stir fry with green beans recipe
For the ground chicken:
- 2 oz shallot, finely chopped, or onion
- 0.7 oz garlic, finely chopped, 4 large
- 0.4 oz ginger, finely minced
- 0.75 lb French green beans, dice into 2-inch sections
- 3 tbsp avocado oil, divided
- 1 lb ground chicken, or turkey
- 1/2 tsp coarse sea salt, divided
- 1/8 tsp white pepper, plus a touch for garnish
- 1 tsp garlic powder
- Sprinkle toasted white sesame seeds, optional
- Prepare the shallot, garli, and ginger and set them aside in a small plate. Rinse the green beans, pat dry, then trim and dice to 2-inch sections. In a small bowl, combine the sauce ingredients.
To stir fry the ground chicken:
- Preheat a large wok or saute pan over medium-heat. When hot, add 1.5 tbsp oil. Saute shallot, garlic, and ginger with a pinch of salt over medium heat for 10 seconds. Take care not to burn.
- Add the ground meat and turn the heat up to medium-high. Season with ¼ tsp salt and ⅛ tsp pepper. Use a wooden spoon to break up the meat into fine bits and continue stir frying and tossing periodically so that the moisture can evaporate and allow the ground meat to crisp up, 8-10 minutes.
- Once the skillet is no longer watery (the moisture has evaporated), add 0.5 tbsp oil and keep stir frying for 3-4 additional minutes to brown the meat and crisp up the texture further.
- Transfer out to a large serving plate and keep it warm.
To saute the beans:
- Use the same pan, add the beans without the oil. Dry roast them over medium-high heat for 4-5 minutes. Your pan will be hot at this point so be careful. Keep scooping and stir frying the beans so they blistered evenly.
- Add the remaining 1 tbsp oil. The beans will immediately sizzle and create a blistered and charred exterior.
- Season the beans with ¼ tsp salt and 1 tsp garlic powder. Keep stir frying for 1 minute.
Combine and Add sauce:
- Return the chicken to the pan and pour in the sauce little-by-little while scooping and tossing at the same time. Toss to combine well for 1 minute then turn off the heat.
- To serve, transfer to a large serinvg plate. Garnish with sesame seeds, if using, and a small touch of white pepper. Serve hot or warm with steamed rice and chili garlic sauce on the side.
- I recommend using a splatter guard and not a lid so that the moisture can evaporate to crisp up the meat.
- For ground chicken, I recommend using a combination of white and dark meat ground chicken so the texture is less dry and has more flavor.
- You should hear the sizzling sound throughout the whole stir-frying. This means your wok temperature is correct.
- The texture of the beans should be crisp but not burnt. The beans are lightly blistered on the exterior.
- You can also add a touch of garlic chili sauce to the stir-fry sauce for a little spicy kick or mix it in with my Shacha sauce for extra savory umami flavor.
- You can also add a tablespoon of hoisin sauce to the sauce for a sweeter and more nutty flavor.
- The flavor reminds me of Instant Pot Taiwanese lu rou fan but made with chicken!
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