The best ever garlicky Thai Chicken Stir fry with Green Beans- fresh green beans stir fry is ridiculously mouth-watering delicious! Thai Chicken Stir fry with Green Beans is my families new favorite kind of chicken stir fry. Read this entire post for important information and tips.
A sticky, sweet and spicy (but not too spicy) Thai Chicken Stir fry with Green Beans will hopefully become your family favorite too! Use a quality Thai chili sauce or my homemade Thai Chili sauce.
Love stir frys then check out my General Tso Stir fry.
This Thai Chicken Stir fry with Green Beans takes a bit longer to cook than most stir fry’s because the fresh green beans and fresh bell peppers are cooked down until they’re both very soft. Have you ever noticed how soft the peppers are in popular Chinese takeout food? Well, that’s how I love my peppers and that’s how I cooked them in this recipe. I do NOT like crunchy peppers at all . This Thai Chicken Stir fry with Green Beans has fresh garlic as well as garlic powder (for concentrated flavor). FYI, the garlic really mellows out as this stir fry cooks so the garlic flavor isn’t too much. Cooking the vegetables down is the secret to get the look and the big flavor this sweet Thai chili chicken with green beans stir fry has. My other secret is jarred roasted peppers in combination with fresh bell peppers.
The jarred roasted peppers also gives this sweet and spicy stir fry a delicious concentrated flavor. This Thai Chicken Stir fry with Green Beans is a great delicious fulfilling meal. This Thai Chicken Stir fry with Green Beans good, my picky toddler loves it and he’s not even a veggie eater, so I was pretty shocked that he finished his entire plate and then wanted seconds. My other toddler did not dear try this stir fry. That’s normal for him though. He’s pickier than my other picky toddler. I really don’t think my toddler would have eaten this if the green beans hadn’t been soft.
I came up with this recipe because I had boneless skinless chicken thighs I needed to use up. I always see stir fry’s with other vegetable on the internet but there’s not a lot of stir fry’s that use green beans. I’m glad I decided to play around with this recipe because like I said, it’s absolutely DELICIOUS!
The prep time to make this Thai Chicken Stir fry with Green Beans can range from 15 minutes for an experienced cook and longer for a beginner. If you are a beginner cook then this recipe is a good one for you. Make sure you use a good knife as well cause a dull knife will slow you down.
Couple shortcuts: To shorten the prep time, use canned string beans or cook the string beans in water (See notes 2) separately while you chop your vegetable and the chicken (*SEE RECIPE NOTES 1). Fyi, canned green beans won’t have the same flavor as fresh green beans. So keep that in mind. You can also ditch the fresh bell peppers and use more jar roasted peppers. I love jarred roasted peppers. They can instantly make any meal delicious. So decide how you want to cook your stir fry before you make this recipe.
I don’t normally like green beans cooked longer than a couple minutes, but the longer cook time is a must for this recipe. Just so good! I wish I would’ve doubled this recipe. I plan on making this again this week and I might just triple it because everyone wanted more but unfortunately I didn’t make enough!
Garlicky Sweet Thai chili & chicken green beans stir and fresh green beans with sweet Thai chili sauce is ridiculously mouth watering delicious! Sweet Thai chicken and green beans stir fry is a new family favorite. A spicy (slightly spicy) and sweet Asian style stir fry that hopefully will become your family fav too!
- 1.5 lbs boneless skinless chicken thighs cut into cubes
- 2 tbsp cornstarch
- 1 bell pepper
- 1/2 lb fresh green beans trimmed, washed and cut into 2 inch pieces Or you can used canned (See note)
- 3 roasted red peppers sliced 1/4 inch wide ( I used Mt. Olive brand)
- 5 garlic cloves minced
- 1 tsp ginger (optional)
- Vegetable oil or Olive oil
- 1/8-1/4 tsp garlic powder (add more for taste)
- 1 tsp crushed red pepper
- 1/16 tsp sesame oil
- 1/2 cup Good quality Thai Chili Sauce or homemade (see notes 3) use more for flavor
In a large bowl add the diced chicken and cornstarch. Mix to combine. Stir-fry the chicken in a large skillet or wok in a single layer with 2 tablespoons of oil (depending on the size of your skillet or wok, you may have to cook the chicken in batches) over medium-high heat until golden and crisp. Remove the chicken. Set to the side.
Add more vegetable oil if needed. Cook the bell peppers until very softened. Add the minced garlic and ginger. Cook until fragrant. Alternatively, you can leave the peppers a bit firm since they will finish cooking with the green beans and chicken.
Add the green beans, and the chicken to the skillet with the peppers and cook them down until the green beans are to your desired softness. Add the roasted bell peppers and the Thai chili sauce and cook for 5 minute or until the sauce thickens. Remove from hear and serve with hot with rice.
Use my recipe to make homemade Thai Chili Sauce.
Shortcuts: To shorten the prep time, use canned string beans or cook the string beans in water (See notes 2) separately while you chop your vegetable and the chicken (*SEE RECIPE NOTES 1). Fyi, canned green beans won't have the same flavor as fresh green beans. You can also ditch the fresh bell peppers and use more jar roasted peppers. So decide how you want to cook your stir fry before you make this recipe.
Canned green beans: Add them right before the stir fry is done and cook until warmed through.
Cooking green beans separately first to save time? Prepare the green beans and add them to boiling water (see below) then begin to chop your veggies and chicken .
To cook green beans on the stove separately. Bring 1 inch teaspoon of water to boil in a medium frying pan or saute pan. Add the green beans. Place a lid/cover until green beans are softened to your liking. Tender green beans usually take 3-5 minutes. If you want your beans softer cook them longer. You may need to add more water if you cook them longer than 5 minutes.