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Crispy Chicken Stir Fry

  • Serves: 5
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Calories: 503
Crispy Chicken Stir Fry With Blistered Green Beans in a skillet with a serving spoon

Quick, easy and delicious, this crispy chicken stir-fry with blistered green beans and a garlicky sauce is perfect for a better-than-takeout weeknight dinner!

Crispy Chicken Stir-Fry Recipe, Quick, Easy and Delicious.

This crispy chicken stir-fry recipe is perfect for a weeknight dinner. A protein and at least one vegetable—the formulaic requirements of every dinner, right? So, we’re obsessed with any kind of stir-fry because they so easily encompass both requirements.

The phrase “stir-fry” is really just an umbrella term hovering over any dish that is cooked at a very high heat (the “fry") and thus requires a lot of stirring (to prevent burning). A stir-fry can be whatever you make it. The options for add-ins are endless! We’ll explore that more later, but first let’s start with this particular, easy-to-love combo of crispy chicken and blistered green beans.

Ingredients laid out for chicken stir fry recipe: Green Beans, chicken breast, cilantro ginger, garlic, sesame oil cornstarch

How Do You Make a Chicken Stir-Fry?

Stir-fries are forgiving, but there is one hard and fast rule: cook the chicken separately from the vegetables. This allows your meat to be cooked perfectly, without overcooking the veggies. An easy chicken stir-fry is just a few quick steps away. Here's how to make stir-fry:

  1. Start with medium heat: because we are working with cubed chicken, you’ll need to start on medium heat instead of high to be sure you don’t end up with dry chicken.
  2. Heat the pan before you add anything else: once your pan is warm add in sesame oil, and let it heat up until the oil is glistening.
  3. Work in small batches! It’s really important not to crowd the pan or the chicken will give off too much liquid too fast and you won’t get crispy brown edges! Add some of the chicken to the hot oil, and stir constantly to ensure an even browning. Once it is crispy and cooked through, remove the chicken and continue with the next batch until all of the chicken is cooked.
  4. Crank the heat! Once chicken is done, turn the heat up super high! You want the pan almost smoking. Obviously, this is not the moment to have little ones near by—super-hot oil is serious business, so work carefully. Add a little more oil to the pan, and once it’s hot, carefully add the green beans. Move them around the high heat for a couple of minutes just until they start to blister—watch the pan closely to ensure that the green beans blister, not burn.
  5. Toss it all together! Once the green beans are done, toss the chicken back into the pan along with the simple, homemade stir-fry sauce, quickly toss everything together and dinner is done!
raw chicken in a bowl with corn starch
crispy chicken in a saute pan

How Do You Cook Crispy Chicken?

Cornstarch and high heat mean super-crispy chicken every time. Before cooking, toss the chicken in cornstarch until completely coated. When the cornstarch hits the hot oil, something magic happens and your chicken with gorgeously golden, crispy edges.

blistered green beans in a sauté pan
chicken starry sauce in a skillet  garlic, soy sauce, chili oil
stir fry sauce in a sauce pan with a wooden spoon
green beans and crispy chicken in a sauté pan for homemade chicken starry recipe

What Goes into This Easy Stir-Fry Recipe?

Any great stir-fry is composed of three elements: protein, veggies and sauce! Here are our favorite stir-fry ingredients.

  1. Protein: We use chicken (specifically chicken breast) for this recipe, but you can use virtually any protein you want. Steak and tofu both are great options!
  2. Vegetables: Blistered green beans are pretty high on our favorites list, but cabbage, asparagus or red bell pepper make great alternatives.
  3. Sauce: as simple as a pour of soy sauce and sesame oil, or as complex as a ten-ingredient swirl of aromatics, oils and acids. Sweet and sticky, or rich and tangy. The sky’s the limit with this starry sauce! Here, we opted for a simple, classic mix of garlic, ginger, soy sauce (or tamari) and chili paste. It’s tangy, vibrant, and we’re in love.
Stir Fry Chicken and vegetables in a pan

What Can I Serve With This Stir-Fry?

The beauty of this stir-fried chicken and vegetables is that it is a stand-alone dish. A little prep, a quick sauté and you’re done. Enjoy this chicken and green bean stir-fry on its own, or serve it over a bowl of steamed brown or white rice.

Tools You'll Need:

close up of crispy chicken and green beans

More Easy Stir-Fry Dinners You'll Love!

Show us Your Dinner!

If you made this delicious chicken dinner, and you think it's the best stir fry recipe ever, we want to hear about it! Feel free to leave a comment below and don't forget to tag us on Instagram using @themodernproper or #themodernproper. Happy eating.

Crispy Chicken Stir Fry

  • Serves: 5
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Calories: 503

Ingredients

  • 2 lb Boneless, skinless chicken breast, cut into 2-inch cubes
  • 3 tbsp Cornstarch
  • 1/4 cup Toasted sesame oil
  • 3/4 lb Green beans, trimmed and cut into 3" pieces
  • 3 Large garlic cloves, minced
  • 1 tbsp Minced, fresh ginger
  • 1/4 cup Low sodium soy sauce or tamari
  • 1 tsp Chili paste, such as sambal oelek (or 1/2 tsp red pepper flakes)
  • 1/4 tsp Sea salt
  • Sesame seeds, optional
  • Minced cilantro, optional

Method

  1. In a medium sized bowl toss together the chicken and cornstarch.
  2. In a large skillet (or wok) heat 2 tablespoons of sesame oil over medium heat until glistening, about 2 minutes. Working in small batches, add in the chicken and allow to crisp, about 8 minutes. Turn often until all sides are golden brown and chicken is cooked through. Repeat steps until all chicken is cooked, adding more oil only if necessary.
  3. Once chicken is cooked add remaining 2 tablespoons of sesame oil to the pan and bring to high heat. The oil should be glistening and almost smoking. Add in green beans stirring often until blistered (little dark spots) and just barely tender, about 5 minutes. Remove from pan.
  4. Reduce heat to medium-low, allow skillet to cool down slightly. Stir in garlic, ginger, soy sauce, chili paste and salt. Stir until all ingredients are combine and garlic is fragrant. Add chicken and green beans back to the pan stirring until coated in sauce.
  5. Sprinkle with sesame seeds and cilantro and serve immediately.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 503
  • Protein 55 g
  • Carbohydrates 13 g
  • Total Fat 24 g
  • Dietary Fiber 2 g
  • Cholesterol 162 mg
  • sodium 1008 mg
  • Added Sugars 2 g

Crispy Chicken Stir Fry

Questions & Reviews

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  • Yvette

    Tried this last night! Super easy and my husband liked it! Though I would like the beans to be tasty same with the chicken. is there a way I can make it like that? I noticed all the flavor went to the chicken.

    Hi Yvette! A lot of the green bean flavor here comes from the cooking technique as well as the sauce! Be sure to really 'blister' the green beans—in other words, to cook them over very high heat until you see little dark spots. Enjoy!

  • Thuy Nguyen

    How do we store it? I made it and it is delicious

    In an airtight container in the fridge for up to 5 days or so.

  • Jen

    Hi! Allergic to corn - any idea if arrowroot powder would work?

    I haven't tested it. I would assume it would be a reasonable substitute. Let us know if it works! Thanks, Holly

  • Deborah

    I made this for dinner, but omitted the chili paste, as hubby doesn't like spice. It was a HIT! He said if I made that dish every night, he would gladly eat it. He doesn't give compliments often, so that was saying something... :)

    Haha! Please let him know we're unendingly honored to have made it into his exclusive compliment club! Great job adapting for his taste, we're so glad he loved it.

  • Lauren H

    This recipe is fantastic! We make it at least twice a month. Easy and the flavors really shine. We scoop out the kids’ first and then throw the chili paste in, mommy likes it spicy!!

    Haha! BRING ON THE HEAT! We know this approach all too well. So glad you all love it!

  • Janice G-L

    My family is persnickety about vegetables so I substituted thinly bias-sliced carrots instead of the beans. And, because I'm a sauce/gravy nut, I doubled the sauce ingredients. Oh, my! Colorful, flavorful, and spicy. Be sure to have a beer and kleenex at hand! This recipe is definitely a keeper!

  • Lisa Beck

    I don't like cornstarch, so whenever I see a recipe with it, I simply don't use it. There's no nutritional value of worth in it and I find that it makes a sauce gloopy. And just so you know, it turned out fine.I'll let you in on another secret. I didn't even remove the chicken and the green beans from the pan. I just dumped soy sauce, garlic, ginger, and red pepper flakes into the pan, and only bothered to carefully measure the soy sauce. I used minced jarred garlic and minced jarred ginger because I didn't have time to peel and crush garlic or grate ginger. I bought Jolly Green Giant green beans in the bag and just dumped the whole bag into the pan, not even bothering to wash them (it didn't say you had to) and definitely not taking the time to trim any. (There were a few long stems in the mix, but easy to pick out and set aside, so really not a big deal.) All in all, I'd say that my prep time was 0.But that's not all, I only used one package of chicken tenders (maybe about a pound's worth), which cooked up super fast. This cut my "cook time" down by half, and I would say that I served up a pretty quick, healthy dinner in 10 minutes flat ... 15 tops.Not bad Modern Proper, not bad at all. In fact, this was super easy to make and way more delicious than I had imagined. Not only will I make this dish again, I will look for other great recipes on The Modern Proper. What a great find this was!

    Love this comment. Thanks so much and we are so glad you loved it. Now I'm tempted to try your quick version tonight for dinner!

  • Leah Copeland

    Really good! Made it for my family tonight, and they all loved it. Tweaked the recipe a little to my taste, but definitely a good idea for a night that none of us knew what to cook.

    yay! glad it came to the rescue!