Stir-fry is the quickest way to get a nutritious meal on the table in minutes. This Thai Green Beans And Chicken Recipe is a colorful combination of chicken, celery, green beans, and nuts.
A quick and easy weeknight-friendly chicken stir fry made with crisp peppers, sauteed onions, and crunchy celery! Serve this over rice or on its own!
Ingredients For Thai Green Beans Recipe
- 1 tbs grapeseed oil
- 500g chicken breast fillets, cut into strips
- 2 tbs vinegar
- 1.5 tbs gluten-free reduced-salt tamari
- 1-2 tsp sambal oelek, to taste
- 2 tsp caster sugar
- 1 white onion, cut into thin wedges
- 6 celery stalks, trimmed, thinly sliced on the diagonal
- 250g green beans, topped, cut into 4cm lengths
- 1/4 cup (40g) raw almonds
Directions For Chinese Chicken And Green Bean Stir Fry
- Heat half the oil in a wok or large frypan over high heat. Stir-fry the chicken, in batches, for 1-2 minutes, until golden.
- Stir vinegar, tamari, sambal, and sugar in a small bowl until sugar dissolves, then set aside.
- Return the wok to high heat and heat the remaining oil. Add onion and stir-fry for 1 minute. Add celery and beans, and stir-fry for 1-2 minutes, until just tender. Return chicken to wok with vinegar mixture and nuts. Stir-fry for 2-3 minutes, until the chicken is cooked through and coated in the sauce.
- Serve with rice.
How Do You Cook Chicken For Stir Fry?
The best way to cook chicken for stir fry is to cut it into 1-inch pieces, season it with salt and pepper, then sear it in vegetable oil in a hot pan until browned and cooked through. Be careful not to overcrowd your pan; if you add too much meat at once, the chicken will steam instead of brown. I typically cook my chicken in two batches.
Spicy Chicken And Green Beans Stir Fry Variations
You can make this dish with just chicken and green beans as written, or you can add a variety of other veggies to the mix for a different flavor combination. You can substitute up to half of the green beans with any of the following vegetable options.
- mushrooms
- bell peppers
- onions
- carrots
- snow peas
- broccoli
- asparagus
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