Easy Chinese Chicken and Green Beans

Looking for a quick and flavorful dinner? This Easy Chinese Chicken and Green Beans dish is a weeknight lifesaver! Juicy chicken bites and tender green beans are coated in a rich, savory sesame-soy sauce. It’s a simple, one-pan meal that’s ready in just 30 minutes—perfect for busy nights when you want something delicious without the hassle.

Why You’ll Love This Recipe

Quick & Easy

• Ready in 30 minutes with minimal prep
• Uses one pan for easy cleanup

Flavorful & Satisfying

• Savory soy-sesame garlic sauce packs a punch
• Tender chicken and crisp green beans create a delicious contrast in texture

Healthy & Nutritious

• High in protein (28g per serving)
• Naturally low-carb and can be made gluten-free

Ingredients & Substitutions

Ingredient List

• 1 lb boneless chicken breasts or tenders, cut into bite-sized pieces
• 3 tablespoons cornstarch (for crispy texture)
• 2 tablespoons olive oil (or vegetable oil)
• 2 cups frozen green beans (fresh can also be used)
• 5 tablespoons soy sauce (use low-sodium if needed)
• 1 tablespoon sesame oil (adds rich nutty flavor)
• 2 cloves garlic, minced
• ½ teaspoon ground ginger
• Pinch of salt and pepper (adjust to taste)
• ¼ cup chopped green onions
• 2 tablespoons sesame seeds (for garnish)

Notes on Quality

• Fresh vs. frozen green beans: Fresh beans have a firmer bite, while frozen ones cook faster
• Cornstarch: Helps give the chicken a crispy, golden coating

Possible Substitutions

• Soy sauce: Swap with tamari for a gluten-free version
• Chicken: Try boneless chicken thighs for extra juiciness
• Sesame oil: Can be replaced with peanut oil for a different nutty flavor

Step-by-Step Instructions

Prep the Chicken

Cut the chicken into bite-sized pieces and place them in a medium-sized mixing bowl. Sprinkle with 2 tablespoons of cornstarch, tossing to coat evenly

Cook the Chicken

Heat olive oil in a large frying pan over medium-high heat. Add the chicken in a single layer and sauté for about 4 to 5 minutes, or until golden brown and cooked through. Remove from the pan and place on a paper towel-lined plate

Cook the Green Beans

Add the green beans to the same pan and cook for 4 minutes, stirring occasionally until they’re tender but still crisp. Remove from the pan and set aside with the chicken

Make the Sauce

Pour soy sauce into the pan along with sesame oil, minced garlic, ground ginger, salt, and pepper. Stir everything together and bring to a gentle boil, cooking for about 1 to 2 minutes

Thicken the Sauce

Mix the remaining 1 tablespoon of cornstarch with 2 to 3 tablespoons of water in a small bowl. Add this to the pan, whisking continuously. Let the sauce cook for another 2 to 3 minutes until it thickens slightly

Combine Everything

Return the chicken and green beans to the pan, mixing well so everything is evenly coated in the sauce. Cook for another 2 to 3 minutes, then turn off the heat and cover the dish for 5 minutes to let the flavors meld

Garnish and Serve

Sprinkle with chopped green onions and sesame seeds before serving. Enjoy with steamed rice, noodles, or as is for a low-carb meal

Expert Tips & Tricks

Best Practices

• For extra crispy chicken, let the cornstarch-coated pieces sit for 5 minutes before cooking
• Use fresh garlic and ginger for the best flavor instead of powdered versions

Common Mistakes

• Overcrowding the pan will make the chicken steam instead of crisp up. Cook in batches if needed
• Skipping the cornstarch will make the sauce thinner and less glossy

Time-Saving Tips

• Use pre-minced garlic and pre-chopped green beans to cut down on prep time
• Make the sauce ahead and store it in the fridge for up to 5 days for easy weeknight meals

Serving Suggestions

Pairings

This dish pairs wonderfully with:

• Steamed jasmine or brown rice for a classic touch
• Garlic noodles for an extra punch of flavor
• A fresh cucumber salad to balance the richness

Presentation Ideas

Serve in a shallow bowl with extra sesame seeds and sliced green onions for a restaurant-style presentation. A sprinkle of red pepper flakes can add a pop of color and spice

Beverage Pairings

• Green tea complements the dish’s umami flavors
• Crisp white wine like Sauvignon Blanc pairs beautifully
• A light beer balances the saltiness of the soy sauce

Storage & Reheating

Leftover Storage

• Store leftovers in an airtight container in the fridge for up to 3 days
• For longer storage, freeze in portions for up to 2 months

Reheating Methods

• Stovetop: Heat in a pan over medium-low heat until warm
• Microwave: Reheat in 30-second bursts, stirring in between
• Oven: Bake at 350°F for 10 minutes to retain texture

Frequently Asked Questions

Can I use fresh green beans instead of frozen?

Yes! Just blanch them in boiling water for 2 minutes before adding to the pan

How do I make this gluten-free?

Simply swap the soy sauce for tamari or coconut aminos

Can I use a different protein?

Absolutely! This recipe works well with shrimp, tofu, or thinly sliced beef

Variations & Customizations

Dietary Adaptations

• Low-carb: Serve with cauliflower rice instead of regular rice
• Gluten-free: Use tamari instead of soy sauce
• Vegetarian: Swap the chicken for crispy tofu

Flavor Twists

• Spicy kick: Add red pepper flakes or Sriracha for heat
• Sweeter sauce: Stir in a teaspoon of honey for a touch of sweetness

Seasonal/Holiday Versions

• Summer: Add red bell peppers for a fresh, colorful twist
• Winter: Serve over warm soba noodles for a cozy meal

Conclusion

This Easy Chinese Chicken and Green Beans recipe is a must-try for busy weeknights. It’s simple, flavorful, and packed with protein, making it a satisfying meal the whole family will love. If you try it, let me know in the comments how it turned out, or tag me on Pinterest at Cooking with Callie

For more delicious dinner ideas, check out these recipes:

• Creamy Chicken Marsala – A Perfect Valentine’s Day Dinner
• Sheet Pan Gnocchi – The Ultimate Easy 30-Minute Dinner
• Another Creamy Chicken Marsala Recipe to Love

Enjoy cooking and don’t forget to share your creations!

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