Thai Green Bean and Chicken Stir Fry and a dish full of aroma and flavour. A simple Thai recipe that tastes superb. Served as a main dish on a bed of steamed rice for a filling meal. I marinade the chicken in advance and store in the fridge. This is what I call fast food, ready from start to finish in 20 minutes and tastes better than any take away. Also a lot cheaper.

Thai Green Bean and Chicken Stir Fry

Brilliant fast recipe that is warming welcoming and filling in one dish.

4.74 from 115 votes

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Course: Main Dish, Marinade

Cuisine: Far East, Thai

Keyword: Chicken, Chillies, Marinade, Sauce, Stir Fry, Vegetables

Prep Time: 12

Cook Time: 10

Total Time: 22

Servings: People

Calories: 281kcal

Equipment

1 Wok
2 wooden spatulas
2 chopping boards
4 Serving Dishes

Ingredients

12 oz chicken thighs boneless and skinless

For the Marinade

1 tsp light soy sauce
½ tsp toasted sesame oil
2 tbsp water
2 tsp cornstarch
1 tsp oil vegetable is best

For the Sauce

2 large red chillies slice open lengthways/deseed
1 tbsp light soy sauce
2 tsp dark soy sauce
½ cup chicken stock or water
1 tsp granulated sugar
4 cloves garlic peeled and sliced
6 leaves Thai Basil
16 oz green beans top and tailed and cut in half
2 tsp cornstarch
1 tbsp Shaoxing wine or sherry
Vegetable oil

Instructions

Add all of the marinade ingredients into a large mixing bowl and thoroughly combine. Add the chicken thighs and using your hands of a spoon massage the marinade into the chicken pieces. If you’re preparing this in advance, cover tightly with plastic wrap and store in the fridge for a few hours or ideally overnight.
1 tsp light soy sauce, ½ tsp toasted sesame oil, 2 tbsp water, 2 tsp cornstarch, 1 tsp oil
Remove the chicken and marinade at least an hour before cooking to warm up.
12 oz chicken thighs
When ready to cook, add the sugar(See Note), light soy sauce, dark soy sauce, toasted sesame oil, garlic, pinch of pepper, chicken stock, chillies, Thai basil and the cornstarch. Stir well to fully combine.
2 large red chillies, 1 tbsp light soy sauce, 2 tsp dark soy sauce, ½ cup chicken stock, 1 tsp granulated sugar, 6 leaves Thai Basil, 2 tsp cornstarch, 4 cloves garlic
Place your wok over a medium high heat until really hot. Add 2 tablespoons of the vegetable oil to the wok and add the chicken (not the marinade). Keep moving the chicken around until it is browned (seared). Transfer the chicken to a side dish for the moment leaving the flavour oil in the wok.
Vegetable oil, 12 oz chicken thighs
Add a further 2 tablespoons of vegetable oil to the wok and reheat the wok. Add the green beans to the wok in one layer and brown on one side. Stir fry the beans for a further 30 – 45 seconds. Then add about ¼ cup of water to the wok.
16 oz green beans
Place the wok lid on tightly and steam the green beans for 90 seconds.
Remove the lid and add the sliced garlic, stir fry for 30 seconds.
Add the Shaoxing Wine or substitute to the wok using it to deglaze the wok for 15 – 20 seconds.
1 tbsp Shaoxing wine
Add the sauce ingredient you mixed earlier and raise the temperature so the mixture simmers.
Add the browned chicken back to the wok and stir fry for a further 30 – 45 seconds. The sauce should thicken naturally on the heat.
Serve immediately on a bed of steamed rice and a wedge of lime.

Notes

If you use mirin instead or the Shaoxing wine or sherry, reduce the amount of sugar by at least half as the Mirin is far sweeter than the wine or sherry

Nutrition