This fast-paced stir fry combines tender chicken thighs and crisp green beans in a vibrant sweet chili glaze. It is an efficient meal for busy weeknights that delivers a balanced blend of spice and sweetness.
List of ingredients
- 2 lbs boneless skinless chicken thighs – cut into bite-sized cubes
- 3 tbsp cornstarch – used for coating the chicken to ensure crispiness
- 1/4 cup vegetable oil – for frying, plus an additional 2 tbsp as needed
- 2 bell peppers – sliced into strips
- 1 cup steamed green beans – can be from a steam-in-bag or fresh
- 1/2 tbsp garlic cloves – finely minced
- 1/4 tsp ginger – optional for added zest
- 1 tsp garlic powder – for deep seasoning
- 1 tsp crushed red pepper – adjust based on preferred heat level
- 1/8 tsp sesame oil – for a nutty aromatic finish
- 1 1/4 cup sweet chili sauce – the primary glaze for the dish
step-by-step instructions
- Prepare the chicken: In a large bowl, combine the diced chicken with one tablespoon of vegetable oil. Rub in the garlic powder and 1/2 tsp of salt and pepper until the meat is well seasoned.
- Coat with cornstarch: Add the cornstarch to the bowl and mix thoroughly until every piece of chicken is evenly coated. This creates the barrier needed for a crispy exterior.
- Sear the chicken: Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until the oil is glistening. Add the chicken in small batches to avoid overcrowding the pan, turning frequently to ensure even browning. Add more oil if the pan becomes too dry.
- Cook vegetables: Remove the cooked chicken and set it aside. In the same pan, add the sliced bell peppers and saute until they reach your desired level of tenderness.
- Aromatize the pan: Stir in the minced garlic and cook for a short time until it becomes fragrant.
- Combine and glaze: Return the crispy chicken to the skillet and add the green beans, sweet chili sauce, sesame oil, ginger, and crushed red pepper.
- Final Toss: Stir everything together until the sauce thickens slightly and the chicken and beans are fully coated. Serve immediately over a bed of steamed rice.
Expert Tips for Maximum Crispiness
Pat the Chicken Dry First
Before adding oil or seasonings, use paper towels to pat the chicken thighs completely dry. Excess moisture on the surface of the meat creates steam, which prevents the cornstarch from searing and results in a softer texture.
Maintain High Heat and Small Batches
Avoid adding all the chicken to the pan at once, as this drops the oil temperature significantly. Working in small batches ensures the oil stays hot enough to fry the coating instantly, creating a golden-brown crust.
Avoid Over-Stirring During the Initial Sear
Allow the chicken to sit undisturbed for a minute or two before turning. This allows the cornstarch and proteins to form a proper sear, which prevents the meat from sticking and ensures a better crunch.
Use Chicken Thighs Instead of Breasts
Thighs have a higher fat content, which makes them more resilient to high heat. They remain juicy and tender even after the frying process, whereas breasts can dry out quickly in a wok.
Guide to Using Different Green Beans
Using Fresh Green Beans
Fresh beans require more cooking time than processed versions. If using fresh, trim the ends and sauté them along with the bell peppers to ensure they are tender-crisp before adding the sauce.
Using Frozen Steam-in-Bag Beans
Microwave the beans in their bag according to the package directions. Once heated, remove them and gently pat them dry with a paper towel to prevent excess water from thinning the sweet chili sauce.
Using Canned Green Beans
Drain and rinse canned beans thoroughly to remove the metallic taste of the canning liquid. Add them to the skillet during the final minute of cooking just to warm them through, as they are already soft.
Thawing Frozen Loose Beans
If using standard frozen beans, thaw them completely in the refrigerator overnight. Pat them dry before adding them to the stir fry to maintain the consistency of the glaze.
Sauce Customization and Flavor Balancing
Adjusting the Spice Level
The heat in this recipe comes from both the sweet chili sauce and the crushed red pepper. To make it milder, reduce the crushed red pepper to 1/4 tsp; for more heat, add sliced Thai bird’s eye chilies during the garlic sauté step.
Managing Sauce Thickness
If the sauce feels too thin, let it simmer for an additional 60 seconds after adding the chicken. The sugars in the sweet chili sauce will naturally reduce and thicken, clinging better to the ingredients.
Enhancing the Umami Profile
While the sweet chili sauce provides the bulk of the flavor, adding a small splash of soy sauce or a pinch of mushroom powder can add depth. Ensure you reduce the added salt if you increase the soy sauce amount.
Using Homemade Sweet Chili Sauce
If making your own sauce, ensure it has a balanced ratio of sugar, vinegar, and chili flakes. A homemade version often has a fresher taste and allows you to control the sugar content.
Serving and Pairing Suggestions
The Best Rice Pairings
Jasmine rice is the traditional choice due to its aromatic scent and ability to absorb the sweet chili glaze. For a heartier option, brown rice adds a nutty flavor and more fiber to the meal.
Low-Carb Alternatives
Serve this stir fry over cauliflower rice or shredded cabbage for a lower-carb meal. The bold flavors of the garlic and chili sauce complement these neutral bases well.
Adding a Refreshing Side Salad
Balance the richness of the fried chicken with a cold cucumber salad. A mix of sliced cucumbers, rice vinegar, and a touch of sesame oil provides a crisp, acidic contrast to the sweet sauce.
Incorporating Appetizers
Complement this main course with vegetable spring rolls or steamed dumplings. These sides mirror the Asian flavor profile and make the meal feel like a complete restaurant experience.
Storage and Reheating Instructions
Proper Refrigeration
Store leftovers in an airtight glass or plastic container in the refrigerator for up to three to four days. Keep the chicken and vegetables separated from the rice if possible to prevent the rice from becoming soggy.
The Best Reheating Method
To maintain some of the crispiness, reheat the stir fry in a skillet over medium heat with a teaspoon of oil. Avoid the microwave if you want to avoid the chicken becoming rubbery.
Microwave Reheating Tips
If using a microwave, heat the dish in short 30-second bursts, stirring in between. Adding a tablespoon of water to the container helps create steam and prevents the sauce from drying out.
Freezing Guidelines
This dish is not recommended for freezing because the cornstarch coating and the green beans lose their texture. The chicken may become mushy and the beans may become overly soft upon thawing.
Troubleshooting Common Issues
Chicken is Steaming Instead of Frying
This usually happens when the pan is overcrowded or the oil isn’t hot enough. Ensure the oil is shimmering before adding the meat and leave space between the pieces of chicken in the pan.
Garlic Burning Quickly
Garlic has a low burn point and can turn bitter if overcooked. Always add the minced garlic after the peppers have softened and stir it constantly for only 30 to 60 seconds.
Sauce Becomes Too Sticky
High sugar content in sweet chili sauce can cause it to burn or become gluey if cooked too long. Once the ingredients are coated, remove the pan from the heat immediately.
Green Beans are Too Mushy
Avoid overcooking the beans, especially if using canned or steamed versions. Add them at the very end of the process and stir just until they are heated through.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but be careful not to overcook it. Breast meat dries out much faster than thighs, so reduce the searing time and ensure the pieces are cut into uniform sizes.
How do I make this recipe less sweet?
You can balance the sweetness by adding a teaspoon of rice vinegar or a squeeze of fresh lime juice at the end. The acidity cuts through the sugar in the sweet chili sauce.
Can I substitute the bell peppers?
Yes, you can use snap peas, carrots, or broccoli. If using harder vegetables like carrots, sauté them for a few minutes before adding the bell peppers to ensure they are cooked through.
Is there a substitute for cornstarch?
Arrowroot powder or potato starch can be used as a 1:1 replacement for cornstarch. Both will provide a similar crispy coating and help thicken the sauce.
Can I make this in one pot?
While a wok or large skillet is best, you can use a deep pot. However, you will definitely need to cook the chicken in more batches to prevent the meat from boiling in its own juices.
Print
Crispy Thai Sweet Chili Chicken and Green Bean Stir Fry
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This crispy sweet chili chicken and green beans stir fry is ridiculously easy and delicious!
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into cubes
- 3 tbsp cornstarch
- 1/4 cup vegetable oil (plus 2 tbsp or more as needed)
- 2 bell peppers, sliced
- 1 cup steamed green beans
- 1/2 tbsp garlic cloves, minced
- 1/4 tsp ginger (optional)
- 1 tsp garlic powder
- 1 tsp crushed red pepper
- 1/8 tsp sesame oil
- 1 1/4 cup sweet chili sauce
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Step: In a large bowl add the diced chicken and a tablespoon of oil. Add the garlic powder and 1/2 tsp salt and pepper and rub it into the chicken. Add cornstarch. Mix until all pieces of chicken is coated in the cornstarch.
- Step: In a large skillet or wok over medium high heat, add 3 tablespoons of vegetable 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.
- Step: Once the chicken is done, put it to the side and cook the second batch until crispy or until your desired texture.
- Step: Add the bell peppers and saute until soft or until you get your desired tenderness.
- Step: Add the minced garlic and cook until fragrant.
- Step: Add the chicken, green beans, sweet chili sauce, sesame oil, ginger and crushed red peppers to the skillet.
- Step: Stir until combined and the chicken and green beans are coated in the chili sauce. Serve immediately over rice.
Notes
Use room temperature chicken and pat it dry with paper towels before cooking for maximum crispiness. You can use fresh, frozen, or canned green beans; if using fresh, sauté them first. Chicken thighs are recommended to keep the meat juicy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 616 kcal
- Sugar: 43 g
- Sodium: 1014 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 46 g
- Cholesterol: 215 mg