Lemon Chicken and Green Bean Stir-Fry

This Lemon Chicken and Green Bean Stir-Fry is a vibrant, flavorful, and healthy meal that comes together in under 30 minutes. It’s the perfect weeknight dinner solution, offering a fantastic balance of tender, glazed chicken, crisp-tender green beans, and a tangy, savory lemon sauce. The combination of fresh ingredients and bold flavors will make this a family favorite.

This stir-fry features bite-sized pieces of chicken breast that are pan-seared to golden perfection and then tossed in a sweet and savory lemon glaze. The green beans are cooked just until they are bright green and crisp, adding a wonderful texture to the dish. The entire meal is finished with a sprinkle of toasted sesame seeds, which add a subtle nutty flavor and a beautiful visual element. Served over fluffy white or brown rice, this stir-fry is a complete and satisfying meal.

Ingredients

For the Lemon Chicken Stir-Fry:

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons canola or vegetable oil, divided
1 lb fresh green beans, trimmed and cut into 2-inch pieces

For the Lemon Glaze:

1/2 cup chicken broth
1/4 cup fresh lemon juice (from about 1-2 lemons)
3 tablespoons honey or granulated sugar
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
2 teaspoons cornstarch
1 teaspoon sesame oil

For Serving:

Cooked white or brown rice
Toasted sesame seeds
Thinly sliced green onions (optional)

Instructions

Prepare the Chicken: In a medium bowl, toss the cubed chicken with 1 tablespoon of cornstarch, salt, and pepper until evenly coated.
Sear the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook, without stirring, for 2-3 minutes until browned on one side. Flip the chicken pieces and cook for another 2-3 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Cook the Green Beans: In the same skillet, add the remaining 1 tablespoon of oil. Add the trimmed green beans and cook for 4-5 minutes, stirring occasionally, until they are bright green and tender-crisp.
Make the Lemon Glaze: While the green beans are cooking, whisk together the chicken broth, fresh lemon juice, honey, soy sauce, rice vinegar, 2 teaspoons of cornstarch, and sesame oil in a small bowl or measuring cup until smooth.
Combine and Glaze: Pour the lemon glaze mixture over the cooked green beans in the skillet. Bring the mixture to a simmer, stirring constantly, and let it cook for 1-2 minutes, or until the sauce has thickened and coats the beans glossy.
Finish the Dish: Return the cooked chicken to the skillet with the green beans and sauce. Toss everything together until the chicken is heated through and coated in the lemon glaze. Taste and adjust seasoning if needed.
Serve: Remove the skillet from the heat. Serve the Lemon Chicken and Green Bean Stir-Fry immediately over hot cooked rice. Garnish with toasted sesame seeds and, if desired, sliced green onions.

Tips

Pre-Cut Ingredients: To save time on a busy weeknight, you can prep the chicken and green beans ahead of time. Store the chicken in an airtight container in the refrigerator for up to 24 hours and the green beans in a separate container.
Even Cooking: Be sure to cut the chicken into uniform 1-inch pieces so that they cook evenly and at the same rate.
Crisp-Tender Beans: The key to perfect green beans is not to overcook them. They should retain a slight snap when bitten into. If you prefer softer beans, you can add a splash of water to the skillet and cover it for the last minute of cooking.
Customization: Feel free to add other vegetables to this stir-fry, such as bell peppers, snap peas, or broccoli florets. Add denser vegetables first, like broccoli, before the green beans.
Sauce Consistency: If you prefer a thinner sauce, you can reduce the amount of cornstarch in the glaze to 1 teaspoon. If you like it thicker, you can increase it to 1 tablespoon.

Storage and Reheating

Storage: Store any leftover stir-fry in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat individual portions in the microwave on high for 1-2 minutes, or until heated through. Alternatively, you can reheat the stir-fry in a skillet over medium heat, adding a splash of water or chicken broth to help loosen the sauce.

Serving Suggestions

Rice: This stir-fry is traditionally served over fluffy white rice or brown rice to soak up the delicious lemon glaze. For a low-carb option, serve it over cauliflower rice.
Noodles: It also pairs well with cooked lo mein or rice noodles.
Side Dish: While the green beans provide vegetables in the dish, you can serve it with a side of steamed bok choy or a light cucumber salad for a complete Asian-inspired meal.

Closing

This Lemon Chicken and Green Bean Stir-Fry is a testament to how simple, fresh ingredients can come together to create a meal that is both delicious and nourishing. The bright, tangy flavor of the lemon glaze perfectly complements the savory chicken and the crisp-tender green beans. It’s a recipe that proves you don’t need hours in the kitchen to enjoy a high-quality, homemade dinner. We hope you enjoy making this dish as much as we do! Happy cooking!