Jump to recipeMain Course · Chicken Stir-Fry

Coconut Chicken and Green Bean Stir-Fry

A hot wok sears chicken and blisters green beans before a restrained coconut sauce brings ginger, garlic, and lime together over rice.

Coconut chicken and blistered green beans sit over jasmine rice with lime, scallions, and cilantro.

This quick stir-fry keeps its texture by cooking the chicken and beans in stages, then bringing them together only when the sauce is ready. Coconut milk is used as a light coating, so the finished bowl stays aromatic and savory instead of soupy.

Brown the chicken in a single layer

Dry chicken browns quickly against a very hot wok, while an overcrowded pan releases moisture and softens the surface. If needed, sear in batches and let the pan heat back up before adding the next portion.

The chicken finishes cooking later in the sauce, so the initial sear is about color and flavor rather than cooking each piece completely through.

Keep the beans tender-crisp

Green beans need several minutes of direct heat to blister while keeping a crisp center. Toss them frequently enough to color multiple sides, but let them sit briefly against the pan between turns.

Adding salt near the end seasons the beans without drawing out as much moisture during their short, high-heat cook.

Browned chicken and green beans are staged in a wok before the coconut sauce is added. — Chicken and green beans cook in separate stages so both can brown before the sauce is added.

Use coconut milk as a coating

A small amount of cornstarch helps the coconut milk cling after it warms with the soy sauce and pan juices. Keep the mixture moving and stop once it coats the chicken and beans in a thin gloss.

Lime juice and zest go in after the pan leaves the heat, which keeps their bright aroma distinct from the warm ginger and garlic.

Build balanced bowls

Fluffy jasmine rice catches a little of the sauce without hiding the green beans. Divide the chicken and vegetables evenly, then spoon only the coating left in the wok over the bowls.

Scallions and cilantro bring a fresh, savory finish; serve promptly while the beans still have their crisp bite.

A browned chicken piece and blistered green beans carry a thin glossy coconut sauce with lime zest. — Glossy coconut sauce clings to browned chicken and blistered beans, with lime and herbs added at the finish.

Coconut Chicken and Green Bean Stir-Fry

4 servings

35 minutes total

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb fresh green beans, trimmed and cut in half
• 1 cup jasmine rice
• 1 1/2 cups water
• 1 tbsp neutral oil
• 1 tsp kosher salt, divided
• 1/4 tsp freshly ground black pepper
• 1 tbsp finely grated fresh ginger
• 3 garlic cloves, finely grated
• 1/2 tsp crushed red pepper flakes
• 1 tsp cornstarch
• 1/2 cup full-fat coconut milk, well stirred
• 2 tbsp low-sodium soy sauce
• 1 tbsp fresh lime juice
• 1 tsp finely grated lime zest
• 2 tbsp sliced scallions
• 1 tbsp chopped fresh cilantro

Method

Start the rice
Rinse the jasmine rice under cool water until it runs mostly clear, then combine it with 1 1/2 cups water in a small saucepan. Bring to a boil over high heat, cover, reduce to low, and cook until tender, about 15 minutes.
Look for: The rice is tender and the water has been absorbed.
Season and portion
Pat the chicken dry and season it with 3/4 tsp salt and the black pepper. Stir the cornstarch into the coconut milk until smooth, then set it beside the soy sauce, lime juice, and zest so the sauce can be added quickly.
Look for: The chicken surfaces feel dry, and no cornstarch lumps remain in the coconut milk.
Sear the chicken
Heat a wok or large skillet over high heat until a drop of water evaporates on contact, then swirl in the oil. Add chicken in a single layer and sear without moving for 2 minutes; turn and cook 2 minutes more, working in batches if needed, then transfer it to a plate.
Look for: The first side develops golden patches before the chicken is turned. The pan remains hot rather than steaming under an overcrowded layer.
Stir-fry the beans
Add the green beans to the hot pan and toss frequently for 4 to 5 minutes, until bright green with browned spots and tender-crisp when bitten. Sprinkle in the remaining 1/4 tsp salt during the last minute so it adheres to the beans.
Look for: Beans stay vivid green and show scattered blistered patches. A bean bends slightly but still has a crisp center.
Bloom the aromatics
Push the beans to the outer edge of the wok and add the ginger, garlic, and red pepper flakes to the open center. Stir for about 30 seconds, just until fragrant, then toss the aromatics through the beans before the garlic browns.
Look for: Ginger and garlic smell fragrant without taking on dark brown edges.
Coat with coconut sauce
Return the chicken and any plate juices to the pan, then pour in the smooth coconut milk mixture and soy sauce. Toss over medium-high heat for 2 to 3 minutes, until the chicken is cooked through and the sauce lightly clings to the chicken and beans rather than pooling.
Look for: The thickest chicken piece reaches 165 F when checked with an instant-read thermometer. A thin glossy coating remains on the ingredients when lifted from the pan.
Finish with lime
Remove the pan from the heat and fold in the lime juice and zest. Taste and adjust the balance with a pinch of salt if needed; the sauce should taste savory and coconut-rich with a clear lime finish.
Look for: Lime smells fresh and the sauce remains glossy after stirring.
Serve over rice
Fluff the rice with a fork and divide it among four bowls. Spoon the chicken and green beans over the rice, scrape the light coconut sauce across the top, and finish with scallions and cilantro.
Look for: Each serving gets a balance of chicken, beans, rice, and a small amount of clinging sauce.