Thai Chicken and String Beans
Bring the bold and vibrant flavors of Thailand to your table with this quick and easy Thai Chicken and String Beans recipe! Succulent strips of stir-fried chicken thighs are perfectly paired with crisp-tender string beans and infused with a mouthwatering sauce made from soy sauce, oyster sauce, fish sauce, and a hint of brown sugar for the ideal balance of savory and sweet. Fragrant garlic and optional red chili add layers of depth, while a squeeze of fresh lime and a sprinkle of cilantro brighten the dish. Ready in just 30 minutes, this one-pan wonder is served alongside fluffy jasmine rice for a complete meal that’s perfect for busy weeknights. Whether you’re a fan of Thai cuisine or looking to elevate your stir-fry game, this crowd-pleaser will quickly become a favorite in your recipe rotation!
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Recipe Information
Ingredients
- 500 g boneless, skinless chicken thighs
- 200 g string beans (green beans), trimmed
- 3 cloves garlic, minced
- 1 piece red chili, sliced (optional for heat)
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 2 tbsp vegetable oil
- 1 piece lime, cut into wedges (for serving)
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
- 4 cups cooked jasmine rice (for serving)
Instructions
Slice the chicken thighs into thin strips and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and sliced chili to the skillet, stirring until fragrant (about 30 seconds).
Add the chicken strips to the skillet and stir-fry until they are no longer pink and slightly golden (about 5 minutes). Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil and the string beans. Stir-fry for 3-4 minutes, or until the string beans are tender-crisp.
In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and brown sugar. Stir until the sugar dissolves.
Return the chicken to the skillet, and pour the sauce mixture over the chicken and string beans. Toss everything together until well-coated and heated through (about 2 minutes).
Remove from heat and transfer to a serving dish.
Garnish with chopped cilantro if desired, and serve hot with lime wedges and jasmine rice on the side.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.4 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 572 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
