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Benjamin

Garlicky Sweet Thai Chili Chicken and Green Beans

This Garlicky Sweet Thai Chili Chicken and Green Beans stir fry delivers bold flavor in under 30 minutes. Crispy chicken, blistered green beans, and a sticky sweet-chili-garlic sauce come together in one pan for a weeknight dinner that beats takeout. Kid-approved, nutrient-dense, and easily customizable.
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Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: Asian, Thai
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken thighs cut into bite-sized pieces
  • 2 tbsp cornstarch for coating chicken
  • salt to taste
  • black pepper to taste
Vegetables & Aromatics
  • 1 lb fresh green beans trimmed and cut into 2-inch pieces
  • 4 garlic cloves minced
  • 1 tbsp fresh ginger minced
Sauce & Seasonings
  • 1/3 cup sweet Thai chili sauce
  • 2 tbsp low sodium soy sauce
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tsp sesame oil
For Cooking
  • 2 tbsp vegetable oil or other high-heat oil
Garnish (Optional)
  • sesame seeds for garnish
  • green onions chopped, for garnish

Equipment

  • Large Skillet or Wok
  • cutting board,
  • Chef's Knife
  • - Measuring spoons

Method
 

  1. Pat chicken pieces dry with paper towels. In a bowl, toss chicken with salt, pepper, and cornstarch until evenly coated.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer, without crowding the pan. Sear 3–4 minutes per side until golden brown and crispy. Work in batches if needed. Transfer to a plate and set aside.
  3. In the same pan, add a bit more oil if needed. Add green beans and stir-fry 4–5 minutes until blistered and tender-crisp.
  4. Push beans to the side of the pan. Add minced garlic and ginger to the center and sauté 30 seconds until fragrant, being careful not to burn.
  5. Mix sweet Thai chili sauce, soy sauce, and vinegar. Pour over beans and stir to combine.
  6. Return chicken to the pan. Toss everything together until sauce thickens and coats the chicken and beans evenly, about 2–3 minutes.
  7. Remove from heat. Drizzle with sesame oil. Garnish with sesame seeds and chopped green onions if desired. Serve immediately over rice.

Nutrition

Calories: 380kcalCarbohydrates: 22gProtein: 34gFat: 18gSaturated Fat: 4gCholesterol: 125mgSodium: 620mgPotassium: 460mgFiber: 3gSugar: 14gVitamin A: 980IUVitamin C: 28mgCalcium: 45mgIron: 1.8mg

Notes

Storage: Store leftovers in an airtight glass container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to restore texture.
Variations: Swap green beans for broccoli, bell peppers, or snap peas. Use chicken breast instead of thighs if preferred. For gluten-free, use tamari instead of soy sauce.
Serving Suggestions: Serve over jasmine rice, brown rice, quinoa, or cauliflower rice. Pair with a cucumber salad or spring rolls for a complete meal.
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