Food Recipes Ground Chicken & Green Bean Stir-Fry 4.0 (1) 1 Review A trio of condiments you’re likely to have on hand seasons this quick and simple weeknight dinner that doesn’t skimp on flavor. By Nicole Hopper Published on May 03, 2024 Rate PRINT Share Close Photo: Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Neighbors Hall Prep Time: 25 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Oyster sauce, soy sauce, and mirin are three condiments to always keep on hand. Each is loaded with unique flavor, and when they join forces it’s an explosion of balanced, umami-rich flavor that blossoms. The combo perks up this chicken stir-fry recipe made with humble ingredients and minimal effort, while garlic and chile give it a homemade touch. To cook like a pro, let the green beans and bell peppers pick up a subtle char, and be patient while the ground chicken cooks to allow for caramelization. Substitute ground chicken for another ground protein. Try pork or beef, or even a plant-based meat substitute. If opting for the latter, swap the oyster sauce for mushroom oyster sauce to make the meal vegetarian-friendly. Ingredients 1 cup jasmine rice 3 Tbsp. oyster sauce 2 Tbsp. soy sauce or tamari 2 Tbsp. mirin 1 Tbsp. chopped fresh garlic (from about 3 cloves) 1 Tbsp. sliced fresh red Fresno chile (optional) 3 Tbsp. neutral oil (such as canola), divided 12 oz. fresh green beans, trimmed 2 orange bell peppers, sliced 3/4 tsp. kosher salt, divided 1 lb. ground chicken Directions Cook rice according to package directions. Meanwhile, whisk oyster sauce, soy sauce, mirin, garlic, and (if desired) chile in a small bowl. Heat 2 tablespoons oil in a large wok or skillet over medium-high until shimmering. Add beans and bell peppers; sprinkle with 1/4 teaspoon salt. Cook, stirring occasionally, until browned in spots and crisp-tender, 4 to 5 minutes. Transfer to a bowl. Reduce heat to medium and add remaining 1 tablespoon oil to skillet. Add chicken and sprinkle with remaining 1/2 teaspoon salt. Cook, stirring occasionally to break chicken into crumbles, until browned, 5 to 6 minutes. Return beans and bell peppers to skillet and pour in soy sauce mixture. Increase heat to medium-high; cook, stirring, until sauce is slightly thickened and coats chicken and vegetables, about 1 minute. Serve with rice. You can stir together the sauce up to 1 day in advance. Leftovers of the complete meal can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium-high or in the microwave until warmed through. Rate It Print Nutrition Facts (per serving) 427 Calories 23g Fat 26g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 427 % Daily Value * Total Fat 23g 30% Saturated Fat 4g 22% Cholesterol 121mg 40% Sodium 917mg 40% Total Carbohydrate 26g 9% Dietary Fiber 3g 12% Total Sugars 7g Protein 30g 60% Vitamin C 63mg 70% Calcium 63mg 5% Iron 3mg 16% Potassium 1066mg 23% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.