Easy Green Bean & Carrot Stir Fry with Chicken

Looking for a quick, healthy stir fry recipe that’s packed with vegetables and protein?

This Green Bean & Carrot Stir Fry with Chicken comes together in about 30 minutes using simple ingredients and a flavorful homemade stir fry sauce. It’s perfect for busy weeknights, easy meal prep, or families looking to add more veggies to dinner without sacrificing taste.

Serve this dish over rice or noodles, or other starch of choice. Swap proteins and make it vegetarian with tofu or tempeh.

Why we love this stir fry

Quick and easy: ready in about 30 minutes

Balanced meal: protein, fiber rich vegetables, and carbohydrates

Customizable: works well with chicken, tofu, shrimp

Family friendly: the base recipe is not overly spicy, add that on the side if desired

Ingredients

For the stir fry

1 C rice, dry

1 Tbsp olive oil or avocado oil

1 lb chicken, cubed

2 C green beans

2-3 large carrots, sliced 2-3 in. long pieces (so they are about same size as green beans)

1 onion, sliced

2-3 cloves of garlic (2-3 tsp), or more, minced

2 in. piece of ginger ( or 2-3 tsp paste), minced

For the stir fry sauce

1/4 C hoisin sauce

2 Tbsp soy sauce

2 Tbsp rice vinegar

2 tsp sesame oil

1 tsp honey or brown sugar

How to Make Green Bean & Carrot Stir Fry

Directions

1. Make the rice:

   according to directions on package (in rice cooker, stove top, etc.), or buy microwave rice.

2. Cook the chicken:

   Heat large skillet over medium heat, add olive oil and allow it to get warm, then add chicken. Cook for about 4 minutes on one side, then toss and cook for another 3 minutes; or until chicken reaches internal temperature of 165 F and is not pink inside. Remove from skillet.

3. Stir fry the vegetables:

   While chicken is cooking make stir fry sauce in a small bowl, whisk together. Increase heat to medium high, add a little more oil, then immediately add green beans, carrots and onions. Avoid overcrowding the skillet, cook in 2 batches if needed to ensure crunchy veggies. Stir occasionally.

4. Add aromatics & chicken:

   Add garlic and onion and stir together. Add the chicken back in skillet.

5. Add sauce & combine:

   In the last 30-60 seconds, add sauce to the skillet and toss everything together quickly and remove from heat,

6. Serve:

   Over rice, add toppings as desired such as chopped green onion, hot sauce, sesame seeds, etc.

Stir Fry Tips & Variations

Vegetarian: swap chicken for tempeh or tofu

Reduce Sodium: opt for lower sodium soy sauce or use slighyl less hoisin sauce

Increase Vegetables: add bell peppers, snap peas, bok choy or broccoli

Nutrition Facts

• Carrots are a great source of vitamin A and have about 2 grams of fiber in a half cup cooked; which support eye health, digestion and blood sugar.

• Green beans are a great source of vitamin K and fiber, also about 2 grams in a half cup cooked; which supports bone health, digestion and blood sugar.

• Garlic and ginger are both rich in phytonutrients, also called antioxidants; and support an anti-inflammatory diet and gut health.

• Chicken is a lean protein which keeps us full, and helps balance blood sugar.

Frequently Asked Questions

Can I make this stir fry ahead of time?

Yes. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet or microwave.

What can I serve with green bean and carrot stir fry?

This dish pairs well with any white rice variation, brown rice, quinoa, or even cauliflower rice.

How do I keep stir fry vegetables from getting soggy?

Use high heat, don’t overcrowd the pan, and cook vegetables until just tender-crisp before adding the sauce.