Quick Sweet and Spicy Chicken Stir-Fry with Lime and Green Beans

Craving takeout but want something faster and fresher? This sweet and spicy chicken stir-fry comes together in just 20 minutes, delivering all the flavor you love without leaving home. Tender chicken, crisp green beans and fluffy jasmine rice are tossed in a sweet soy glaze with a kick of chili.

A squeeze of fresh lime and a sprinkle of cilantro brighten every bite, while optional chili flakes let you dial up the heat. It’s a speedy, satisfying meal that proves homemade can beat takeout any night of the week.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions. Fluff with a fork and set aside.
2. Trim the ends of the green beans and cut into 1-inch pieces. Chop the cilantro leaves and stems. Slice the chili pepper into thin rings (remove seeds for less heat). Cut the lime into wedges.
3. In a small bowl, whisk together the sweet soy glaze, sweet Thai chili sauce, garlic powder and a squeeze of lime juice. Set aside.
4. Pat the chicken dry with paper towels. Season with salt and pepper, then toss with cornstarch until evenly coated.
5. Heat cooking oil in a large skillet or wok over high heat. Add the chicken in a single layer and cook, stirring occasionally, until golden and cooked through, about 4-5 minutes. Transfer to a plate.
6. In the same skillet, melt the butter. Add the green beans and cook, stirring, for 2-3 minutes until bright green and crisp-tender.
7. Return the chicken to the skillet. Pour the sauce over the top and toss everything together until well coated and heated through, about 1 minute.
8. Serve the stir-fry over the jasmine rice. Garnish with cilantro, chili rings and lime wedges. Sprinkle with additional chili flakes if desired.

Recipe Tips

FAQ

Can I use frozen green beans?

Yes, but thaw them first and pat dry to avoid excess water in the stir-fry.

What can I substitute for sweet soy glaze?

Mix 3 tablespoons soy sauce with 1 tablespoon honey or brown sugar for a similar sweet-savory flavor.

How do I make this dish milder?

Omit the chili pepper and chili flakes. The sweet Thai chili sauce adds mild heat, so you can reduce it or use a sweet chili sauce without spice.