Green beans are one of my favourite things to add to a stir fry. They become slightly charred and add a nice crunch to the mix of veggies and chicken. Although the simple 3 ingredient sauce doesn’t pack a lot of flavour, it’s the addition of white pepper and lots of ginger that really brings the dish to life. This lasts for a few days in the fridge so I always like to make to reheat the next day, the leftovers are just as tasty!

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Green Bean, Onion & Chicken Stir Fry

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  • 1.5 lbs chicken breasts cut into small cubes
  • 1 tbsp coconut aminos
  • 1 tbsp apple cider vinegar
  • 1 tsp baking soda

Stir Fry Sauce

  • 3 medjool dates (or 2 tbsp honey)
  • 1 tbsp apple cider vinegar
  • 2 tbsp coconut aminos

Stir Fry

  • 1 1/2 tbsp sesame oil
  • 12 ounces green beans (350 grams) trimmed and halved
  • 1 onion thinly sliced
  • 2 tbsp finely diced ginger
  • 2 cloves garlic finely diced
  • 1/2 cup chopped scallions
  • 1/2 tsp white pepper (or black pepper)
  • 1 tsp white sesame seeds


  • In a bowl combine the cubed chicken with the coconut aminos, apple cider vinegar and baking soda and leave to sit for a few minutes.
  • In a blender or nutribullet combine the ingredients for the sauce and blend until smooth. Set aside.
  • Heat 1 tbsp sesame oil in a wok or large skillet on high heat. Once hot, add the chicken and cook for 4-5 minutes until seared and golden on all sides. Transfer the chicken to a plate and set aside.
  • Add the remaining 1/2 tbsp sesame oil to the wok. Once the oil it hot, add in the green beans and cook for 3 minutes until they begin to char. Lower the heat to medium, add the chopped ginger, garlic and onion and cook for 3 more minutes.
  • Return the chicken to the wok along with the chopped scallions, sauce and white pepper and leave to cook for 3-4 minutes until the onion has softened. Sprinkle with sesame seeds before serving.