Crispy Sweet Chili Chicken Stir Fry with Green Beans (Print Version)
Crispy Sweet Chili Chicken and Green Bean Stir Fry is your new weeknight favorite! Quick, easy, and bursting with sweet & spicy flavor.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Asian
Dietary: Dairy-Free
# Ingredients:
→ Crispy Chicken & Veggies
01 -
1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 -
1 lb fresh green beans, trimmed
03 -
1/4 cup cornstarch
04 -
2-3 tbsp neutral oil (like vegetable or canola), plus more if needed
→ The Sweet Chili Sauce
05 -
1/2 cup sweet chili sauce
06 -
2 tbsp low-sodium soy sauce
07 -
1 tbsp rice vinegar
08 -
3 cloves garlic, minced
09 -
1 tbsp fresh ginger, grated
10 -
1/2 tsp red pepper flakes (optional, for heat)
→ Pantry Staples
11 -
Cooked white rice, for serving
→ Finishing Touches
12 -
1 tsp sesame oil
13 -
1 tbsp sesame seeds, for garnish
14 -
2 tbsp fresh cilantro, chopped, for garnish
# Instructions:
01 -
First things first, grab those chicken thighs and pat them *super* dry with paper towels. This is crucial for crispiness, trust me! Then, cut them into bite-sized pieces, about 1-inch chunks. Toss them in a bowl with cornstarch, making sure every piece is lightly coated. You want it to look almost dusty. This is where the magic starts, creating that delicious exterior.
02 -
In a small bowl, combine your sweet chili sauce, soy sauce, rice vinegar, minced garlic, and grated ginger. Give it a good whisk until everything is well combined. Take a little taste and adjust if you like – maybe a tiny bit more soy or a splash more vinegar. I always give it a quick sniff, and that garlicky-gingery aroma just gets me excited!
03 -
Heat a large skillet or wok over medium-high heat with a generous amount of neutral oil. We're talking about 2-3 tablespoons, enough to get a good sizzle. Once shimmering, add the chicken in a single layer, making sure not to overcrowd the pan. Cook for 4-5 minutes per side until deeply golden brown and crispy. This step is where I always get impatient, but honestly, don't rush it! That golden crust is everything. You might need to do this in batches.
04 -
Once the chicken is beautifully crispy and cooked through, remove it from the pan and set aside. If needed, add a tiny bit more oil to the pan. Toss in your fresh green beans. Sauté them for about 3-5 minutes, until they're vibrant green and tender-crisp. I like them with a little bite, but if you prefer them softer, cook for another minute or two. The pan should still smell amazing from the chicken!
05 -
Return the cooked crispy chicken to the pan with the green beans. Give it a quick stir. Now, pour that glorious sweet chili sauce mixture all over everything. Stir continuously for 1-2 minutes, letting the sauce thicken and coat every single piece of chicken and every green bean. It'll get wonderfully sticky and glossy – that's what you're looking for!
06 -
Remove the pan from the heat. Drizzle with a tiny bit of sesame oil for that extra nutty aroma. Serve immediately over fluffy white rice. Garnish with a sprinkle of sesame seeds and fresh cilantro. Take a moment to admire your handiwork, hon! That vibrant color and the irresistible smell? Pure joy.
# Notes:
01 -
Patting the chicken *super* dry before coating in cornstarch is the absolute key to achieving true crispiness.
02 -
Store leftovers in an airtight container for up to 3-4 days; reheat on the stovetop for best results.
03 -
If you don't have fresh ginger, 1/2 tsp ground ginger can work, but fresh is definitely preferred for flavor.
04 -
Serving over a bed of fresh mixed greens instead of rice makes for a lighter, lovely meal.
# Tools You'll Need:
01 -
Large skillet or wok
02 -
small mixing bowls
03 -
whisk
04 -
tongs
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 20 g
Total Carbohydrate: 45 g
Protein: 25 g