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Spicy Ginger Chicken Green Bean Stir Fry w/ Steamed Brown Rice

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Chicken and veggie packed, ginger infused, spicy with chili sauce, sweet with oyster sauce, stir fry.  Served on a bed of steamed, brown rice. Enjoy it more the next day.


Calories (per serving)306
Total Fat7 g11%
Saturated Fat1 g
Monounsaturated Fat4 g
Polyunsaturated Fat1 g
Trans Fat0 g
Cholesterol48 mg16%
Sodium899 mg37%
Potassium213 mg6%
Total Carbohydrate34 g11%
Dietary Fiber4 g14%
Sugars11 g
Protein25 g50%


2-3 skinless, boneless chicken breasts, cut into strips
1 sliced spanish onion
1 sliced red pepper
1 sliced yellow (or orange) pepper
1 cup green beans
1 large sliced ginger
1 tbsp chili garlic sauce
3 tbsp oyster sauce
2 tbsp tamari (or soy) sauce (low sodium)
1 1/2 tbsp brown sugar
1/3 cup chicken broth (low sodium)
1/3 cup brown rice
white pepper to taste
* Click to ingredient to choose one


Start your brown rice to cook on cook-top or use rice steam.
Heat oil in pan over medium-high heat. Cook chicken until browned on both sides.
Once chicken is cooked through and nicely browned. Add ginger, chili paste and garlic to chicken. Toss to coat evenly and cook for another 30 seconds. Remove chicken and set aside.
Using the same pan, add onion, peppers and green beans. Cook for 4-5 minutes or until onions become translucent.
Add chicken broth and deglaze pan. Reduce heat to medium, and let the broth reduce a bit and cook the vegetables through.
In a separate dish, prepare the sauce. Add tamari, oyster sauce and brown sugar. Whisk together. Set aside.
When the vegetables are done to your liking, add the chicken back in to the pan. Add the sauce. Stir until sauce is well incorporated and starts to thicken, approximately 2-3 minutes.
In the last minute add a few dashes of white pepper (or to your liking). Stir one final time before serving on a bed of brown rice. Make sure to scoop on extra sauce from the pan.