Easy Chicken Green Bean Stir Fry
This low carb stir fry is loaded with chicken, green beans, and cabbage. It’s healthy, simply seasoned, and ready in only 30 minutes!
Update: This recipe was originally published in 2019 and has been republished with all new photos.
This easy entree includes two of my favorite veggies, green beans and cabbage. Plus I’m using my favorite saucy flavor combo right now! It’s a mix of coconut aminos or low sodium soy sauce, garlic, rice vinegar, and crushed red pepper flakes. So much flavor but so simple!
You’ll want to use a large skillet to accommodate everything. I use my 12-inch pan. I wouldn’t recommend anything smaller or you’ll have a hard time fitting all the cabbage in there.
Throw this Easy Chicken Green Stir Fry together for the family on a busy weeknight or whip it up for meal prep and you’ll be eating well for days!
Easy Chicken Green Bean Stir Fry Ingredients
- Olive or avocado oil: The oil helps make our veggies tender and ensures we get that browning we want.
- Chicken breasts: We’re using boneless and skinless chicken breasts in this quick stir fry.
- Green beans: Start with fresh green beans, trim the stem end (not all of them will still have this), and slice them in half. Halving them keeps them from being too long and means they don’t overpower the cabbage in each bite.
- Cabbage: Both red/purple or green cabbage will work great. Choose whichever you prefer.
- Minced garlic: You can mince your own garlic or use a jarred variety.
- Coconut aminos or soy sauce: The slightly sweet and bold flavor of soy sauce or coconut aminos adds so much yumminess to our marinade. Use whichever you have. If using soy sauce I suggest a low sodium option to reduce the saltiness a bit and just add salt as needed.
- Rice vinegar: Rice vinegar is made from fermented rice. It’s popular in marinades and stir fries because it has that classic tanginess you expect from vinegar but it’s a bit sweeter. You can use apple cider vinegar if you need a quick substitute. They’re not exactly the same but in small amounts it will work.
- Seasonings: Crushed red pepper flakes, salt, and black pepper are all you need to add more flavor to this easy meal.
How to Make Easy Chicken Green Bean Stir Fry
We’ll start by sautéing our chicken in a little oil. Season with salt and pepper. Once it has some browning, remove from skillet and set aside.
Next sauté the cabbage, green beans, and garlic. We want to get some color on the veggies.
Add the chicken back to the skillet with all the sauce ingredients. Cover and simmer until everything is warmed through and green beans are as tender as you want them.
How to shred cabbage
- Remove any tattered outer leaves.
- Cut the cabbage in half or in quarters.
- Carefully cut out the core and discard.
- Place the cabbage (halved or quartered) so flat side is touching the cutting board. Slice into thin shreds that are about about 1/8 to 1/4 inch wide.
What is coconut aminos
Coconut aminos is commonly used as a soy sauce substitute. It truly tastes like a slightly sweet soy sauce! And no, it’s not the same as Liquid Aminos. Also no, it doesn’t taste like coconut.
Coconut aminos is gluten-free, vegan, Paleo, Whole30, and low-glycemic. It contains a wide range of minerals including vitamin C and 17 amino acids. It also has as much as 65% to 75% less sodium than soy sauce. (Exactly how much depends on the brand you purchase.)
Learn more about what it is and why it’s so popular in healthy recipes here.
Is this stir fry good for meal prep?
This recipe is delicious for meal prep. You can refrigerate in airtight containers in your refrigerator for up to 3 to 4 days. Warm on the stovetop or in the microwave.
How to serve this easy stir fry
This recipe is a complete meal; however, I always enjoy serving stir fries over white rice, brown rice, cauliflower rice, or roasted diced potatoes. It will make your dinner more satiating!
Easy Chicken Green Bean Stir Fry
- 1 tablespoon olive or avocado oil
- 1½ – 2 pounds chicken breasts, cut into 1-inch pieces, about 3 to 4 breasts
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1½ tablespoon olive or avocado oil
- 12 ounces fresh green beans, trimmed and halved
- ½ head of cabbage, sliced into thin strips, red or green cabbage, about 4 cups
- 1 tablespoon garlic, minced
- ½ teaspoon salt
- ⅓ cup coconut aminos or low sodium soy sauce
- 1 tablespoon rice vinegar , can sub apple cider vinegar
- ¼ teaspoon crushed red pepper flakes, Use ½ tsp if you like spicier flavors. That’s what I do!
- Heat oil in a large skillet (I use my 12") over medium-high heat. Once oil is hot, add chicken pieces. Season with salt and pepper. Sauté, flipping occasionally, for 4 to 5 minutes or until chicken has some browning. Remove chicken from pan and set aside when done. Leave any oil remaining in the skillet.
- Add another 1½ tbsp oil to skillet with green beans, cabbage, and garlic. Season with salt. Let cook, stirring occasionally, until cabbage is close to tender, about 8 to 10 minutes.
- Add chicken, coconut aminos or low sodium soy sauce, rice vinegar, and crushed red pepper flakes to skillet. Stir all ingredients in skillet together. Reduce heat to medium and cover. Simmer for 5 to 6 minutes or until green beans are tender.