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Chicken stir fry in a pan

Marinated chicken stir fry with green beans

Healthy, easy and absolutely delicious. This marinated chicken stir fry is cooked with oyster sauce (and other good stuff) making it super tasty. A great weeknight meal.
4.84 from 6 votes
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Course: Main Course
Cuisine: Asian, Chinese
Keyword: chicken stir fry
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinate Time: 15 minutes
Total Time: 40 minutes
Servings: 2 people
Calories: 392kcal
Author: Genevieve


  • 450 g / 1lbs chicken thighs about 4, cut into thick slices
  • 300 g / ¾ lbs green beans halved
  • 1 carrot halved then cut into thick sticks
  • 2 cloves garlic minced
  • 1 tablespoon oil
  • salt and black pepper

Chicken marinade

  • 1 tablespoon oyster sauce
  • ½ tablespoon soy sauce
  • ½ tablespoon shaoxing wine
  • 1 tablespoon cornstarch / cornflour
  • 1 clove garlic minced
  • teaspoon black pepper


  • In a medium bowl, combine chicken and chicken marinade. Mix well, cover and marinate for 15 minutes, up to 2 hours.
  • When ready to cook, add oil to a large non-stick pan or skillet on high heat. Allow the pan to heat up then add the marinated chicken into the pan, spreading it out into a single layer. (note 1)
  • Once the pan-side of chicken is caramelised/brown, flip the chicken over and saute the other side. About 1 - 2 mintues per side.
  • Remove chicken from the pan, set aside.
  • In the same pan (no need to wash), add beans, carrots, ⅓ cup of water and a couple of pinches of salt. Bring up to boil then reduce heat down to medium and cover with a lid. Cook until vegetables are soft. About 4 minutes.
  • Remove the lid, then make room in the centre of the pan by pushing the vegetables to the rims of the pan. Add garlic and allow it to sizzle for 30 seconds.
  • Turn the heat up to high and add the chicken back into the pan, stir through with the vegetables. Cover with a lid, cook for 3 minutes.
  • Remove the lid, add black pepper and ½ cup of water and stir through constantly for 1 minute or until sauce is thick and glossy.
  • Serve with steamed rice and enjoy!


Note 1. Caramelising / browning chicken Chicken naturally holds quite a lot of liquid which releases as it is being cooked. To get good caramelisation on the chicken, do not stir it as it is sizzling on the pan. Allow one side to brown then flip and sizzle/saute the other side. This process will create amazing flavours (colour = flavour). 
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Calories: 392kcal | Carbohydrates: 21.1g | Protein: 41.7g | Fat: 19.1g | Saturated Fat: 3.9g | Cholesterol: 161mg | Potassium: 439mg | Fiber: 6g | Sugar: 4.7g | Calcium: 75mg | Iron: 4mg