This chicken and green bean stir fry is so simple and fast. It’s a satisfying meal with a kick that cooks all in one pan!

Update: This recipe was originally published in 2017 and has been republished with all new photos and updated recipe instructions.

Stir fry is always such a good dinner idea. It’s usually fast (this one sure is!) and everything goes in one pan. The very best meals are the kind that don’t require I spend the evening washing dishes.

Today it’s all about this Garlic Crushed Red Pepper Chicken Stir Fry.

I went with chicken as my protein because I always have frozen chicken on hand to thaw out. Do you? I find that anything with chicken is usually a perfect solution for busy moms like me.

Sometimes chicken can seem a little bland but it’s really all about the preparation. This particular stir fry is anything but bland. It has a big kick because it’s packed full of big flavors like garlic and crushed red pepper.

Plus all those yummy spices make the green beans extra special too. We don’t do boring veggies at my house and these green lovelies are no exception.

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Olive oil
  • Chicken breasts
  • Green beans
  • Coconut aminos
  • Minced garlic
  • Crushed red pepper flakes
  • A few simple seasonings

What is coconut aminos?

Coconut aminos is a soy sauce substitute that has a lot less sodium and contains no soy. It truly tastes like a slightly sweet soy sauce! Learn more about what it is and why it’s so popular in healthy recipes here.

What size skillet should you use?

I recommend an 11 or 12″ skillet for all my skillet meals. You’ll be able to accommodate more food in the pan this way which ensures quick and even cooking. Using a skillet that’s too small increases your cooking time. It also makes it much more difficult to achieve the browning we want.

Is this stir fry spicy?

The crushed red pepper flakes give it some heat. If you want a mild stir fry you’ll love my Beef & Broccoli or my Easy Chicken & Broccoli Stir Fry.

How to make this stir fry spicier

We love spicy foods in my family so I increase the crushed red pepper from 1/4 tsp to 1/2 tsp. Feel free to do the same!

Is this stir fry good for meal prep?

This recipe is delicious for meal prep because both the chicken and green beans hold up well after reheating. You can refrigerate in airtight containers in your refrigerator until ready to eat. Warm on the stovetop or in the microwave.

Is this stir fry freezer friendly?

Yes! You can freeze in an airtight container. When you’re ready to enjoy just thaw and reheat on the stovetop or in the microwave.

How to serve this stir fry

This recipe is a complete meal; however, I always enjoy serving stir-fries over traditional or cauliflower rice. It will make your dinner more satiating!

More one pot recipes like this:

Garlic Shrimp Stir Fry

Steak & Zucchini Stir Fry

15-Minute Italian Chicken & Peas

Easy Chicken & Broccoli Stir Fry

20 Minute Skillet Sausage & Zucchini

5 from 15 votes

Garlic Crushed Red Pepper Chicken Stir Fry

This chicken and green bean stir fry is so simple and fast. It's a satisfying meal with a kick that cooks all in one pan!



  • 1 tbsp olive oil, extra virgin
  • 2 lbs chicken breasts, about 4 chicken breasts, cut into 1-inch pieces
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp onion powder

Green Beans + Sauce

  • 16 oz fresh green beans, trimmed and halved
  • 1/3 cup coconut aminos
  • 1 tbsp ghee or butter
  • 1 1/2 tsp minced garlic
  • 1/2 tsp ground ginger
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp salt


  • Heat oil in a large skillet (I use my 12") over medium-high heat. Once oil is hot, add chicken pieces. Season with dried basil, salt, pepper, and onion powder. Sauté, flipping occasionally, for 4 to 5 minutes or until chicken has some browning.
  • When the chicken is browned reduce heat to medium. Add coconut aminos, ghee or butter, garlic, ginger, and crushed red pepper flakes. Stir.
  • Add halved green beans to the skillet and stir.
  • Cover and cook on medium to medium low heat for 10 minutes, stirring frequently to scrape up the browned bits from the bottom of the pan. (Those are yummy!)
  • Chicken should be cooked through and green beans should be softened but not totally wilted.


Calories: 388kcal, Carbohydrates: 14g, Protein: 51g, Fat: 14g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 155mg, Sodium: 1163mg, Potassium: 1166mg, Fiber: 4g, Sugar: 4g, Vitamin A: 910IU, Vitamin C: 17mg, Calcium: 120mg, Iron: 5mg
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