This 30-Minute Sesame Chicken Green Bean Stir Fry is flavorful, colorful, protein-packed, and perfect for busy weeknights. Made with lean ground chicken, crisp green beans, carrots, red bell pepper, onion, and a sweet-savory sesame ginger sauce, this easy dinner tastes fresh, satisfying, and better than takeout.
Serve it on its own for a lighter meal, or spoon it over rice, quinoa, cauliflower rice, or noodles for a complete and filling dinner. It is also great for meal prep because the leftovers reheat beautifully.
Why You’ll Love This Sesame Chicken Green Bean Stir Fry
- Ready in 30 minutes
- Made in one pan
- Packed with protein
- Full of colorful vegetables
- Great for meal prep
- Better than takeout
- Sweet, savory, and slightly spicy
- Easy to customize
- Delicious with rice, quinoa, or cauliflower rice
- Family-friendly weeknight dinner
What Makes This Stir Fry So Good?
This stir fry is all about the sauce. The sesame ginger sauce is made with soy sauce or coconut aminos, garlic, fresh ginger, sesame oil, rice vinegar, coconut sugar, sesame seeds, and a little arrowroot or cornstarch to thicken it.
It coats the chicken and vegetables perfectly, giving every bite a rich, savory, slightly sweet flavor. The green beans stay crisp-tender, the carrots add sweetness, the red bell pepper adds color, and the cashews give the dish a delicious crunch.
Ingredients
For the Sesame Ginger Sauce
- ⅓ cup low sodium soy sauce or coconut aminos
- ⅓ cup water
- 3 cloves garlic, minced
- 2 tablespoons coconut sugar or brown sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon fresh grated ginger
- 1 tablespoon sesame seeds
- ½ teaspoon red pepper flakes
- ½ tablespoon arrowroot starch or cornstarch
For the Chicken
- ½ tablespoon toasted sesame oil
- 1 pound lean ground chicken
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
For the Vegetables
- ½ tablespoon toasted sesame oil
- 2 large carrots, thinly sliced
- 1 white onion, chopped
- 1 red bell pepper, chopped
- 12 ounces fresh green beans, trimmed and cut in half
For Serving
- ½ cup roasted cashews, chopped
- Sliced green onions
- Extra sesame seeds
- Cooked rice, quinoa, cauliflower rice, or noodles
Ingredient Notes
Ground Chicken
Lean ground chicken makes this stir fry quick, easy, and high in protein. Ground turkey also works well.
Green Beans
Fresh green beans are best because they stay crisp and bright. Trim the ends and cut them in half for easier eating.
Carrots
Thinly sliced carrots add natural sweetness and color.
Red Bell Pepper
Red bell pepper adds freshness, crunch, and a slightly sweet flavor.
Sesame Oil
Toasted sesame oil gives this dish its signature nutty flavor. A little goes a long way.
Soy Sauce or Coconut Aminos
Use low sodium soy sauce for a classic stir fry flavor. Coconut aminos are a great option if you want a soy-free or paleo-friendly version.
Ginger and Garlic
Fresh ginger and garlic give the sauce bold flavor. Do not skip them if you want the best taste.
Cashews
Roasted cashews add crunch and richness. You can also use peanuts or almonds.
How to Make Sesame Chicken Green Bean Stir Fry
Step 1: Make the Sauce
In a medium bowl, whisk together the soy sauce or coconut aminos, water, minced garlic, coconut sugar, sesame oil, rice vinegar, grated ginger, sesame seeds, red pepper flakes, and arrowroot starch.
Set the sauce aside while you cook the chicken and vegetables.
Step 2: Cook the Chicken
Heat ½ tablespoon sesame oil in a large skillet or deep pan over medium heat.
Add the ground chicken.
Season with garlic powder, salt, and black pepper.
Break the chicken apart with a spoon and cook until no longer pink.
Once fully cooked, transfer the chicken to a bowl and set aside.
Step 3: Cook the Vegetables
In the same pan, add another ½ tablespoon sesame oil.
Add the chopped onion and sliced carrots.
Cook for 2 to 4 minutes, stirring often, until the onion starts to soften.
Add the green beans and red bell pepper.
Cook for 6 to 8 minutes, stirring frequently, until the green beans are bright green and slightly tender but still crisp.
Step 4: Add Chicken Back to the Pan
Return the cooked ground chicken to the skillet with the vegetables.
Stir everything together.
Step 5: Add the Sauce
Turn the heat to low.
Pour the sesame ginger sauce into the pan.
Stir well to coat the chicken and vegetables.
Cook for 2 to 4 minutes, or until the sauce thickens and becomes glossy.
Step 6: Garnish and Serve
Remove from heat.
Top with chopped roasted cashews, green onions, and extra sesame seeds.
Serve warm as-is or over rice, quinoa, cauliflower rice, or noodles.
What to Serve with Sesame Chicken Stir Fry
This stir fry is delicious on its own, but it also pairs perfectly with:
- Brown rice
- White rice
- Coconut rice
- Jasmine rice
- Quinoa
- Cauliflower rice
- Rice noodles
- Ramen noodles
- Lettuce cups
- Steamed broccoli
- Cucumber salad
Tips for the Best Stir Fry
Do Not Overcook the Green Beans
Green beans should be bright green and crisp-tender. Overcooking them makes them soft and dull.
Prep Everything First
Stir fry recipes cook quickly, so have the sauce, chicken, and vegetables ready before you start.
Use a Large Pan
A large skillet or wok gives the vegetables enough space to cook evenly.
Cook the Sauce on Low
After adding the sauce, reduce the heat so it thickens without burning.
Start Rice First
If serving with rice, start it before making the stir fry so everything is ready at the same time.
Variations
Use Ground Turkey
Swap ground chicken with ground turkey for an easy alternative.
Use Chicken Breast
Dice chicken breast or chicken thighs into small pieces and cook until golden.
Make It Vegan
Use chickpeas, tofu, or tempeh instead of chicken.
Add More Vegetables
Try broccoli, mushrooms, asparagus, snow peas, zucchini, or extra bell peppers.
Make It Spicier
Add more red pepper flakes, chili garlic sauce, or sriracha.
Make It Nut-Free
Skip the cashews or use sunflower seeds for crunch.
Meal Prep Tips
This sesame chicken green bean stir fry is great for meal prep.
Divide it into containers with rice, quinoa, or cauliflower rice.
Store in the refrigerator and reheat during the week for quick lunches or dinners.
For best texture, keep the cashews separate and add them right before serving.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Reheating Instructions
Reheat in a skillet over medium heat until warmed through.
You can also microwave individual portions for 1 to 2 minutes, stirring halfway through.
Add a splash of water if the sauce thickens too much after chilling.
Frequently Asked Questions
Can I Use Frozen Green Beans?
Yes, but fresh green beans have the best texture. If using frozen, add them directly to the pan and cook until heated through. They may be softer than fresh.
Can I Make This Gluten-Free?
Yes. Use tamari or coconut aminos instead of soy sauce.
Can I Make This Paleo-Friendly?
Yes. Use coconut aminos instead of soy sauce and arrowroot starch instead of cornstarch.
Can I Use Chicken Breast Instead of Ground Chicken?
Yes. Cut chicken breast into small pieces and cook until browned and fully cooked before adding it back to the vegetables.
What Can I Use Instead of Cashews?
You can use peanuts, almonds, sesame seeds, or leave them out completely.
Is This Good for Meal Prep?
Yes. It stores well and reheats easily, making it great for weekly meal prep.
Recipe Information
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Nutrition Information
Approximate nutrition per serving:
- Calories: 440
- Carbohydrates: 30g
- Protein: 26g
- Fat: 25g
- Fiber: 6g
- Sugar: 14g
Nutrition may vary depending on ingredients and serving options.
Final Thoughts
This 30-Minute Sesame Chicken Green Bean Stir Fry is easy, healthy, flavorful, and perfect for nights when you want a fast homemade dinner. The ground chicken makes it protein-packed, the vegetables keep it fresh and colorful, and the sesame ginger sauce brings everything together with bold takeout-style flavor.
Serve it with rice, quinoa, or cauliflower rice for a satisfying meal you’ll want to make again and again.