If you like Szechuan Green Beans, you’ll love this Szechuan Green Bean Stir Fry! Made in just one pan and ready in 20 minutes or less!
You know how there are some foods you try and the memory of them just sticks with you? For me, Szechuan Green Beans are one of them.
The first time I ever tried them was in high school, at a restaurant called Genghis Khan. My friends and I would drive across town to get there… one of our first tastes of freedom once we all had licenses and cars. And the Szechuan Green Beans were a MUST!
There’s something about the spicy, slightly sweet sauce that got me every time. And I’m not exaggerating when I say I’ve craved them ever since.
So I decided to make them (finally) and turn them into a stir fry. With ground chicken! And the end result – this Szechuan Green Bean Stir Fry – is everything I hoped and knew it would be. Spicy, savory, crunchy, sweet, and definitely crave-worthy.
what you’ll need for this recipe
Green beans – Green beans are the star of the show and one of the main ingredients in this recipe. I used about 1 pound of fresh green beans, which I would highly recommend if you can find them. If they’re out of season or unavailable, you can substitute frozen green beans.
Ground chicken – I added 2 pounds of ground chicken to make this a hearty main dish. Substitute ground turkey or beef if you prefer.
Garlic – Fresh minced garlic adds delicious flavor to the dish. I sautéed it along with the ground chicken.
Sauce – Last but definitely not least, a deliciously savory, spicy Szechuan sauce makes this stir fry an absolute must make. I used a combination of hoisin sauce, soy sauce, chili garlic sauce, brown sugar, sesame oil, and grated ginger.
Crushed red pepper flakes – I garnished the stir fry with crushed red pepper flakes for extra heat. Feel free to omit for a less spicy dish.
A note about ingredients
There can be some confusion between chili garlic sauce and sweet chili sauce. There’s a huge difference between them, with chili garlic sauce being intensely savory and spicy, while sweet chili sauce is mild and much sweeter, more like sweet & sour sauce. This recipe uses chili garlic sauce, which can be found in the Asian foods aisle at the grocery store.
how to make szechuan green bean stir fry
Sauté the green beans. Heat 2 Tablespoons oil (I used olive oil) in a large skillet over medium-high heat for 3-4 minutes. You want the beans to just begin browning and wrinkling. Remove from heat and transfer beans to a large bowl.
Cook & crumble the chicken. In the same pan, heat 1 Tablespoon olive oil over medium heat. Add ground chicken and minced garlic and cook, crumbling, until chicken is no longer pink (4-5 minutes.)
Add the sauce. Combine the sauce ingredients in a glass measuring cup or other container; pour over the cooked, crumbled chicken and stir to combine.
Add the green beans. Add the green beans back into the pan and stir to coat. Continue cooking over medium heat 2-3 minutes or until sauce begins to thicken.
storing & reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, transfer to a skillet. Heat over medium heat, stirring occasionally, about 10 minutes or until heated through.
Recipe Variations
- Substitute ground turkey, ground beef, or chicken breast for the ground chicken
- Use frozen green beans if fresh are unavailable
- Cut the green beans in half or in smaller pieces
- Add additional vegetables, such as matchstick carrots, mushrooms, or red peppers
- Add extra chili garlic sauce or crushed red peppers for additional spice
- Substitute sriracha sauce for chili garlic sauce
- For a thicker sauce, add 1 Tablespoon cornstarch
Similar Recipes to Try
Looking for more delicious one pan recipes? These are some easy favorites!
Szechuan Green Bean Stir Fry
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1 pound green beans fresh
- 2 pounds ground chicken
- 4 cloves garlic minced
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 3 Tablesoons chili garlic sauce
- 2 Tablespoons brown sugar
- 2 teaspoons sesame oil
- 2 teaspoons fresh ginger grated
- 1 teaspoon crushed red pepper flakes
Instructions
- In a large skillet, heat 2 Tablespoons olive oil over medium-high heat.
- Add green beans and sauté 3-4 minutes, stirring occasionally, until beans begin to brown. Remove from pan and set aside.
- To the same skillet, heat 1 Tablespoon olive oil over medium heat.
- Add ground chicken and minced garlic; cook, crumbling, 4-5 minutes or until chicken is no longer pink.
- In a glass measuring cup or bowl, combine the sauce ingredients and mix well. Pour the sauce over the chicken in the skillet and stir to combine.
- Add the green beans back to the skillet and stir to coat. Continue cooking 2-3 minutes or until sauce begins to thicken.
Notes
Storing & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, transfer to a skillet. Heat over medium heat, stirring occasionally, about 10 minutes or until heated through.Recipe Variations
- Substitute ground turkey, ground beef, or chicken breast for the ground chicken
- Use frozen green beans if fresh are unavailable
- Cut the green beans in half or in smaller pieces
- Add additional vegetables, such as matchstick carrots, mushrooms, or red peppers
- Add extra chili garlic sauce or crushed red peppers for additional spice
- Substitute sriracha sauce for the chili garlic sauce
- For a sweeter sauce, add more brown sugar
- For a thicker sauce, add 1 Tablespoon cornstarch
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