Chicken & Green Bean Stir Fry

Chicken & Green Bean Stir Fry

Ready in: 40 minutes

Serves: 4

Complexity: very-easy

kcal: 616

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1 kg boneless chicken thighs, cut into cubes
3 tbsp cornflour
¼ cup rice bran oil plus 2 tbsp or more as needed
2 orange capsicums, sliced
1 cup steamed green beans
½ tbsp garlic cloves, minced
¼ tsp ginger
1 tsp garlic powder
1 tsp crushed chilli flakes
⅛ tsp sesame oil
1¼ cup sweet chilli sauce


In a large bowl add the diced chicken and a tablespoon of oil. Add the garlic powder and ½ tsp SIDS SALT & PEPPER and rub it into the chicken. Add cornflour then mix until all pieces of chicken is coated.
In a large frypan or wok over medium high heat, add 3 tbsp of oil until glistening. Working in small batches, add the chicken. Do not overcrowd the pan. Turn often so the chicken can cook evenly. If the pan seems dry, add more oil as needed. Once the chicken is done, put it to the side and cook the second batch until crispy or until your desired texture.
Add the capsicums and sauté until soft or your until you get your desired tenderness. Add the minced garlic and cook until fragrant. Add the chicken, green beans, sweet chilli sauce, sesame oil, ginger and chilli flakes to the pan. Stir until combined and the chicken and green beans are coated in the chilli sauce. Serve immediately over rice.
Use either fresh, frozen, a bag of steamed green beans or canned green beans to make this. If using fresh, make sure to trim the ends.
If you are using fresh green beans, they will take longer to cook down if they aren't sautéed first.
Use room temperature chicken. Clean the chicken (this is debatable but it's up to you) and pat the chicken down with paper towels. Don't cook the chicken until you pat it dry.
I suggest you use chicken thighs to make this because they are packed with juicy flavour and don't dry out at high temperatures.
To achieve crispy chicken, make sure you turn the chicken as it cooks every so often, until the chicken is golden brown.
If using canned green beans, add them a few minutes before the stir fry is done (cook until warmed through)
For frozen green beans, let them thaw first and gently pat down with paper towels before you add them to the stir fry. Cook the green beans until heated through.
A bag of steamed frozen green beans should either be microwaved inside its bag or let it thaw inside the bag. Remove them from the bag and gently pat dry with paper towel. Add the green beans after you add the sweet chilli sauce and cook the beans until heated through.
Cook the capsicums until they're soft.
If you don't like green beans ditch it and replace it with your favourite vegetables.