Chili Garlic Green Bean and Chicken Stir Fry

June 30, 2016  |  This week the wax and pole beans are coming in strongly. I remember that my son actually likes chili stir-fried beans at a local Chinese restaurant so I thought I’d try an adaptation to help deplete the big bowl of green beans that is on my counter. He loved them so much that he asked if I could cook them again tomorrow. Success! This one is getting written down. — Florencia

Chili Garlic Green Bean and Chicken Stir Fry

Serves: 2-3


  • Green beans, two large handfuls
  • 2 tablespoons peanut oil
  • 10 oz. Hand Pulled Chicken Breast Meat
  • 1 large scallion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon chili garlic paste
  • ½ teaspoon sugar
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce


  1. Trim the green beans.
  2. In a wok, heat the oil and dry-fry the green beans until the skin is shriveled. Remove the beans from the wok and cool the oil to a medium heat.
  3. Add the scallions and the garlic and sauté briefly. Add the chicken and sauté till warmed through.
  4. In a small bowl combine the soy sauce, mirin, and sugar. Add the sauce to the wok and stir until everything is well-coated. Serve immediately.