Ground chicken, green beans, bell pepper, and onion all simmer in a delicious sauce in this 30-minute stir fry! This entree is loaded with protein and can be served with rice, cauliflower rice, or even roasted potatoes.

Give me a quick protein and veggie entree any night of the week and I’m happy. Some version of that combination is what I make truly 6 out of 7 nights. It’s fast, healthy, creates minimal mess for me to clean up, and makes the whole family happy.

In this stir fry I’m using ground chicken. I love this protein option because it really doesn’t taste like much on its own but it can wow with the right mix of seasonings! Fresh green beans, red bell pepper, and onion are my vegetables of choice here. Now add a few flavorful ingredients for the sauce and you’re done!

While you can serve this alone, I recommend plating with white rice, brown rice, cauliflower rice, Easy Seasoned Roasted Potatoes, or Easy Diced Air Fryer Potatoes.

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

  • Ground chicken
  • Olive or avocado oil
  • Green beans
  • Red bell pepper
  • White or yellow onion
  • Coconut aminos or soy sauce
  • Rice vinegar
  • Sesame oil
  • Sriracha
  • Minced garlic
  • Arrowroot flour
  • Seasonings

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.

What is arrowroot flour?

Arrowroot flour is a starch extracted from the arrowroot plant and it is a fantastic substitute for cornstarch or regular white flour for thickening. It’s a lot less processed, completely flavorless, and blends into everything. It cannot be used in exactly the same way as other thickeners so be sure to follow recipe instructions so you’re using it correctly. In this recipe I shake it in a jar with my sauce ingredients. Then I add that into the skillet at the end of my cooking time.

What size skillet is best?

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 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 for up to 3 to 4 days. 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

I love a veggie-loaded stir fry like this one with rice (white, brown, or cauliflower). You could also serve this over my Easy Seasoned Roasted Potatoes or Easy Diced Air Fryer Potatoes.

5 from 3 votes

Ground Chicken and Green Bean Stir Fry

Ground chicken, green beans, bell pepper, and onion all simmer in a delicious sauce in this 30-minute stir fry! This entree is loaded with protein and can be served with rice, cauliflower rice, or even roasted potatoes.

Ingredients 

Veggies

  • tablespoons olive or avocado oil
  • 12 ounces green beans
  • 1 red bell pepper, sliced into strips
  • ½ white or yellow onion, sliced into strips
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Ground Chicken

  • 1 pound ground chicken
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Sauce

  • ½ cup coconut aminos or low sodium soy sauce
  • ¼ cup water
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons garlic, minced
  • 1 teaspoon sriracha
  • ½ teaspoon chili powder
  • ½ teaspoon ground ginger
  • 2 teaspoons arrowroot flour, can sub cornstarch

To Finish

  • green onions, chopped

Instructions

  • Heat oil in a large skillet on medium-high heat. (I recommend a 12" skillet so you have room for everything.) Once oil is hot, add the green beans, sliced onion, and sliced bell pepper. Sauté uncovered for 6 to 8 minutes, stirring frequently, until green beans have some browning but are still slightly crispy. Remove the vegetables from the skillet and add to a plate. Set aside.
  • Add the ground chicken to the now empty skillet. (You should have a little oil left behind from cooking the veggies. If you need more you can add some or use a bit of oil spray.) Use your spatula to crumble the meat. Cook, stirring occasionally, until cooked through and no longer pink. Stir in salt and pepper.
  • Add coconut aminos, water, rice vinegar, sesame oil, minced garlic, sriracha, chili powder, ground ginger, and arrowroot flour to a jar. Screw the lid on the jar and shake until well combined.
  • Add the green beans, onion, and bell pepper back to the skillet with the cooked chicken. Reduce the heat to low. Pour your sauce into the skillet and stir for 2 minutes. You should see the sauce thicken immediately.
  • Ladle into bowls with white rice, brown rice, cauliflower rice, or roasted potatoes. Top with sliced green onions before serving.

Nutrition

Calories: 308kcal, Carbohydrates: 18g, Protein: 22g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 98mg, Sodium: 1075mg, Potassium: 874mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1596IU, Vitamin C: 51mg, Calcium: 50mg, Iron: 2mg
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