This stir fry is one of those dinners I keep in my back pocket for busy weeknights. It’s quick, full of flavor, and somehow still feels fresh and light—thanks to the green beans and a touch of zing from ginger and vinegar. I started making this dish when I needed something healthy that could stretch across a few meals (hello, meal prep), but it quickly became a dinner favorite in my house. That combo of savory chicken with blistered green beans is seriously satisfying.
Why This Stir Fry Is Always On Repeat
What makes this dish a keeper for me is the texture and flavor—it’s not your average “throw everything in a pan” stir fry. The green beans get blistered just right, the chicken crisps up beautifully, and the sauce ties it all together with a sweet-salty balance that’s super addicting.
I often make a double batch just so I have leftovers for lunches. It reheats well, and I’ll switch up how I serve it—sometimes with jasmine rice, other times over cauliflower rice, or even tucked into lettuce cups.
What You’ll Need
For the stir fry:
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Ground chicken – I like using a mix of thigh and breast meat so it doesn’t dry out. If you’re buying pre-packaged, go with the regular ground kind—not the leanest.
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Green beans – I use French green beans when I can find them; they’re more tender and already trimmed. If using regular ones, trim and cut them into 2-inch pieces.
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Garlic, ginger, shallots – The holy trio of stir-fry flavor. I chop these instead of grating to avoid burning them.
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Avocado oil – Neutral and good for high heat.
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Garlic powder, coarse salt, white pepper – For seasoning layers, especially on the beans.
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Toasted sesame seeds – Optional, but I love the crunch.
For the sauce:
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Soy sauce – A mix of light and dark gives the perfect balance of color and saltiness. You can sub with coconut aminos if keeping it gluten-free.
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Balsamic vinegar – Adds tang and depth. Chinese black vinegar works great too.
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Rice vinegar – Brightens everything up.
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Gluten-free Mirin or Shaoxing wine – Optional but helps mellow out the meat flavor and adds that subtle something extra.
Easy Ingredient Swaps I Use Often
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Switch up the veggies: Bell peppers, snow peas, mushrooms, or even chopped cabbage all work. I sometimes use shiitake mushrooms when I want an earthier flavor.
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Try a different protein: Ground turkey, pork, or tofu can easily sub in. I’ve even added some chopped cashews when I wanted a bit of crunch and extra protein.
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Play with the sauce: A spoonful of hoisin sauce or a drizzle of honey makes it a little sweeter. If I want heat, I’ll stir in some chili garlic sauce or sriracha.
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Add herbs or greens: Thai basil, scallions, or even cilantro make it feel fresh. You can toss them in at the end like a finishing touch.
How I Make It – Step-by-Step
1. Prep Everything First
This dish cooks fast, so I chop the garlic, ginger, and shallots ahead of time. Same goes for the green beans—I rinse and pat them dry, then cut them into 2-inch pieces. I mix up the sauce in a small bowl so it’s ready when I need it.
2. Brown the Ground Chicken
Heat oil in a large pan or wok, then add your aromatics. Let them sizzle until fragrant. Add in the ground chicken and turn the heat up. I season with salt and white pepper and break the meat up into small crumbles. Let it cook for a good 8–10 minutes, stirring occasionally so the moisture cooks off and the chicken browns up.
Once it’s mostly dry and golden, I add just a bit more oil and stir-fry for a few more minutes to get those crispy edges. Then I transfer the chicken to a plate and cover it to keep warm.
3. Stir Fry the Green Beans
In the same pan (less dishes!), I dry roast the green beans for a few minutes until they start to blister. Then I add a little oil, garlic powder, and salt, and stir-fry for another minute. They get tender but still stay snappy.
4. Combine and Finish
I return the chicken to the pan, pour in the sauce, and toss everything together until it’s evenly coated and glossy. Once everything’s warmed through, I turn off the heat and sprinkle on sesame seeds before serving.
My Best Stir Fry Tips
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Use a large pan. A 12-inch skillet or wok gives everything space to cook and crisp—not steam.
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Hot pan = better texture. Start with a hot pan and keep the heat up so moisture evaporates quickly.
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Skip the lid, use a splatter guard. This helps you get that crispy finish without making a mess.
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Dry roast the beans. Roasting them without oil first brings out their flavor and keeps them from getting soggy.
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Don’t grate the aromatics. Finely chop instead—grated garlic and ginger burn too fast.
Meal Prep, Storage & Leftovers
This stir fry is meal-prep gold.
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Make ahead: You can chop the aromatics and beans ahead of time. Or fully cook the dish and portion it into containers.
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Fridge: Lasts 3–4 days in an airtight container.
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Freezer: Freeze in portions for up to 2 months.
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Reheat: Microwave or warm it up in a pan—just add a splash of water or soy sauce if needed.
What I Like to Serve With It
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Rice: Jasmine rice or brown rice is always a hit. I’ve also served this with cauliflower rice when keeping things low-carb.
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Noodles: Try it with ramen noodles or quick rice noodles if you’re craving more comfort food vibes.
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Veggie sides: I’ll sometimes pair this with steamed broccoli, spicy cucumbers, or a cabbage salad with sesame dressing.
Ground Chicken Stir Fry with Green Beans
Quick, flavorful, and weeknight-friendly, this ground chicken stir fry is the kind of meal I turn to when I want something healthy without fuss.
Ingredients
For the Sauce:
- 1 tablespoon light soy sauce (or coconut aminos)
- ½ tablespoon dark soy sauce (or coconut aminos)
- 1 tablespoon aged balsamic vinegar (or Chinese black vinegar)
- ½ tablespoon rice vinegar
- ½ tablespoon gluten-free mirin (or shaoxing wine, optional)
For the Stir Fry:
- 1 pound ground chicken (or ground turkey)
- ¾ pound French green beans, trimmed and cut into 2-inch pieces
- 2 oz shallots, finely chopped (or substitute with onion)
- 0.7 oz garlic (about 4 large cloves), finely chopped
- 0.4 oz fresh ginger, finely minced
- 3 tablespoons avocado oil, divided
- ½ teaspoon coarse sea salt, divided
- ⅛ teaspoon white pepper, plus more for garnish
- 1 teaspoon garlic powder
- Toasted white sesame seeds, for garnish (optional)
Instructions
- Prep Everything First : Start by chopping the shallots, garlic, and ginger and set them aside. Rinse the green beans, pat them dry, and slice them into 2-inch segments. In a small bowl, mix all the sauce ingredients together and keep it nearby.
- Sear the Chicken : Heat up a large skillet or wok over medium heat and drizzle in 1½ tablespoons of avocado oil. Add in the shallots, garlic, and ginger with a pinch of salt. Stir just for a few seconds—don’t let them brown too much.
- Turn up the heat to medium-high and add the ground chicken. Sprinkle in ¼ teaspoon salt and a bit of white pepper. Break the meat apart with a wooden spoon as it cooks. Let it cook down for about 8–10 minutes, stirring often until the moisture evaporates and the meat begins to brown.
- Once it looks dry, add another ½ tablespoon oil and keep stir-frying for 3–4 more minutes so it gets a bit crisp and caramelized. Transfer it out to a plate and keep warm.
- Char the Green Beans : In the same pan (don’t clean it), toss in the green beans—no oil yet. Dry roast them over medium-high heat for 4–5 minutes, stirring often, until they blister and develop some color.
- Once they start to char, pour in the remaining 1 tablespoon of oil. You’ll hear it sizzle. Now, season with ¼ teaspoon salt and the garlic powder, and stir for another minute.
- Bring It All Together : Return the cooked ground chicken to the pan. Pour the sauce over in parts while tossing everything together. Stir well for about a minute, then turn off the heat.
- Serve and Enjoy : Transfer the stir fry to a big serving platter. Sprinkle on some toasted sesame seeds and a little extra white pepper if you like. Serve it hot with steamed rice and maybe a spoonful of chili garlic sauce on the side if you're into spice.
Notes
- Use a splatter guard instead of a lid. You want the moisture to evaporate so the chicken crisps up nicely.
- Dark and white meat mix in ground chicken adds better flavor and keeps it from drying out.
- Keep that sizzle going! If your wok isn't sizzling, it's not hot enough.
- For extra flavor, stir in a dab of chili garlic sauce or even a touch of hoisin if you like it a bit sweeter.
- Beans should be blistered, not burnt. You’re aiming for a light char that adds smoky flavor and keeps their crisp.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 273Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 81mgSodium: 491mgCarbohydrates: 10gFiber: 3gSugar: 4gProtein: 20g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
What’s the best way to cook ground chicken?
Start with a hot pan, break the meat into small bits, and keep stirring until it browns evenly. High heat is key.
How do I keep it from drying out?
Use a mix of thigh and breast meat, and don’t overcook it. Keeping the moisture just right makes a big difference.
Do I need to blanch the green beans?
Nope. Just dry roast them directly in the pan—it’s quicker, uses less water, and brings out better flavor.
If you give this a try, let me know how it turned out! I love seeing the twists everyone puts on it—whether it’s spicier, paired with noodles, or stuffed in lettuce cups.
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