Easy Sesame Chicken Green Bean

This vibrant stir fry blends juicy ground chicken with snappy green beans and assorted colorful veggies, all wrapped in a smooth sesame ginger glaze. Every bite offers the right mix of protein and vegetables, making a filling meal that's ready faster than you can get food delivered.

I stumbled on this dish during one of those desperate fridge-clearing sessions, and now we can't go a week without it. The way that sauce sticks to the chicken and veggies makes it totally addictive with every forkful.

Crucial Ingredients Breakdown

• Ground chicken: Forms a soft protein foundation that drinks up the sauce perfectly. Go for lean meat with a light rosy hue
• Fresh green beans: Need to break with a snap and show bright coloring without any dark spots
• Carrots: Should be solid and deeply orange, adding a touch of natural sweetness
• Red bell peppers: Add gorgeous color and crunchy sweetness. Pick ones that seem weighty and don't give when squeezed
• Fresh ginger root: Must be hard with unblemished skin, staying away from mushy areas
• Low sodium soy sauce: Helps you manage salt levels while boosting savory flavor
• Toasted sesame oil: Gives that necessary nutty background to the mix
• Rice vinegar: Delivers a tang that evens out the sauce wonderfully

Fresh ginger really transforms this dish completely. I always keep ginger chunks in my freezer so I can grate some straight into meals like this one.

Crafting Stir Fry Delights

Preparation Phase:

Cut green beans to 2 inch chunks, making sure they're equally sized for uniform cooking. Slice carrots into skinny matchsticks about 2 inches in length. Cut bell peppers into slim strips. Chop ginger and garlic as finely as possible.

Sauce Creation:

Mix together 1/3 cup low sodium soy sauce with 2 tablespoons sesame oil in a small bowl. Pour in 2 tablespoons rice vinegar, 1 tablespoon coconut sugar, chopped ginger, and garlic. Stir in 1 tablespoon arrowroot starch until totally blended.

Protein Cooking:

Warm 1 tablespoon sesame oil in a big skillet over medium high heat until it's hot and shiny. Toss in ground chicken, crumbling it as you go. Add garlic powder, salt, and pepper. Cook until golden and fully done.

Vegetable Harmony:

Set chicken aside on a plate. Pour another tablespoon oil into pan. Begin with carrots and onions, cooking 3 minutes until they start getting tender. Throw in bell peppers and green beans, cooking 5 minutes with occasional stirring.

Bringing It Together:

Put chicken back in with veggies. Drizzle sauce mixture over everything, gently mixing to cover all pieces. Cook 3 to 4 minutes until sauce gets thick and shiny, coating everything nicely.

Final Touches:

Remove from heat. Scatter toasted sesame seeds and cashews on top. Rest for 2 minutes so sauce settles and flavors can mingle properly.

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When I was little, I'd watch my mom make stir fries and she always told me to listen for that sizzle when stuff went in the pan. Now I get it - that good heat is what makes food taste like it came from a restaurant.

Smart Heat Management

Getting the heat just right makes or breaks your stir fry. You want a nice hot pan to brown the chicken at first, then tweak the flame as you cook the veggies. If it's too hot, your garlic and ginger will burn. Too cool and your veggies won't get that nice snap to them.

Amazing Sauce Tricks

What makes folks come back for seconds is all in the sauce. Mix soy sauce, sesame oil, and rice vinegar for your base, then fresh ginger and garlic pump up the flavor. That bit of arrowroot starch helps the sauce grab onto everything, giving you that pretty shine that looks as good as it tastes.

Saving Leftovers Right

Keep what's left in a sealed container in your fridge for about four days. The flavors actually get better overnight, which makes this perfect for planning ahead. When you warm it up, add a tiny splash of water or chicken broth to keep it moist, and heat it gently so the veggies don't turn mushy.

Different Ways to Enjoy It

Spoon this colorful stir fry over a bed of fluffy jasmine rice to catch all that yummy sauce. If you're watching carbs, try cauliflower rice instead. Adding some quick cucumber pickles on the side gives a cool, crisp contrast to the rich flavors in your main dish.

Planning Ahead Tricks

You can easily make twice as much for bigger families or weekly meal prep. Chop your veggies ahead and keep them in the fridge to make dinner even faster on busy nights. Make extra sauce to keep on hand for quick stir fries whenever you need them.

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I've been making stir fries for years, and I've learned that when you take care with your ingredients and don't rush the cooking steps, you'll make something better than takeout. The mix of tender chicken, crunchy veggies, and that tasty sauce has made this a dish my family begs for again and again.

Frequently Asked Questions

→ Can I switch out the veggies here?

For sure! You can toss in broccoli, snap peas, or mushrooms using the same cooking method.

→ Is it gluten-free?

Totally, as long as you use gluten-free soy sauce or coconut aminos and a gluten-free thickener like cornstarch or arrowroot.

→ Could I make this in advance?

Yup, it keeps well in the fridge for up to four days and warms up nicely.

→ What’s a swap for ground chicken?

Ground turkey is great, or try cubed chicken breasts or thighs for a twist.

→ Can I tone down the spiciness?

Absolutely, just skip or cut back on the red pepper flakes to dial back the heat.