If you’re craving a dish that perfectly balances bold flavors, crispy skin, and vibrant veggies, you have to try this Asian Seared Chicken with Stir-Fried Green Beans Recipe. The tender, juicy chicken thighs are seared to golden perfection and baked until irresistibly juicy, while the green beans are crisp-tender and coated in a glossy, savory-sweet sauce bursting with umami. This recipe is a celebration of simple ingredients transforming into something spectacular that will quickly become a family favorite.
Ingredients You’ll Need
The magic of this recipe lies in its straightforward, carefully chosen ingredients. Each one plays a vital role, from the rich sesame oil that adds a toasty depth to the soy sauce’s salty umami punch, and the sweet heat from Thai sweet chili sauce that ties everything together.
- Chicken thighs (4, skin-on, bone-in): The perfect cut for juicy, flavorful meat and crispy skin.
- Sesame oil (multiple uses): Adds a rich, nutty aroma and helps achieve that beautiful sear.
- Baking soda (1 & 1/2 teaspoons): Tenderizes the chicken for maximum juiciness.
- Cornstarch (6 & 1/2 teaspoons total): Essential for creating a luxuriously silky coating and thickening the sauce.
- Soy sauce (5 tablespoons total): Brings the salty umami backbone to both chicken and green beans.
- Sriracha hot sauce (1 teaspoon): Adds a gentle spicy kick without overpowering.
- Salt: To enhance all the flavors and help crisp the chicken skin.
- Green beans (1 pound, washed and trimmed): Crisp, fresh veggies to balance the rich chicken.
- Chicken or vegetable broth (1 cup): Forms the base of the glossy stir-fry sauce.
- Thai sweet chili sauce (2 tablespoons): Brings just the right amount of sweetness and mild heat.
- Olive oil (optional, 1 teaspoon): To help sauté the green beans if extra oil is needed.
How to Make Asian Seared Chicken with Stir-Fried Green Beans Recipe
Step 1: Prepare and Marinate the Chicken
Start by trimming any excess fat and skin from your chicken thighs to keep things clean and healthy. Then, toss the chicken in a marinade of sesame oil, baking soda, cornstarch, soy sauce, and sriracha. It might feel odd sprinkling dry cornstarch directly onto the chicken, but trust me—this is the secret to that perfect crispy crust. Let it sit in the fridge for at least 15 minutes, but if you have an hour, even better. The marinade tenderizes the meat and infuses it with flavor, setting you up for success.
Step 2: Sear the Chicken
Heat a dry skillet until it’s hot, then add a tablespoon of sesame oil. Salt the chicken skin generously before placing the thighs skin side down carefully—leave some space between each piece. Sear for 2 to 3 minutes until you get that gorgeous golden brown, then flip and sear the other side for another 1 to 3 minutes. This step locks in juiciness and creates a mouthwatering crispy skin.
Step 3: Bake the Chicken
Transfer the seared chicken to a sprayed casserole dish and pop it in a 400°F oven for about 20 minutes. Cooking low and slow in the oven ensures the thighs cook through tenderly without drying out. Use a meat thermometer to hit the perfect 165°F internal temperature. If the chicken finishes early, keep it warm in the oven on the lowest setting so it’s ready when everything else is.
Step 4: Prepare the Green Beans and Sauce
While the chicken is baking, wash and trim your green beans. Mix chicken broth, soy sauce, Thai sweet chili sauce, sesame oil, and cornstarch in a cup until it’s silky smooth—this will be your stir-fry sauce, bursting with flavor and a beautiful glossy finish.
Step 5: Blanch and Stir-Fry the Green Beans
Boil a generously salted pot of water and blanch the green beans by covering them immediately after adding to the water. Leave them to steam for 2 minutes—they’ll come out crisp, vibrant, and perfectly cooked. Then drain and quickly toss them into the skillet you used for the chicken. Using the same skillet brings forward all the delicious browned bits to flavor the beans.
Step 6: Finish with the Sauce and Combine
Pour the prepared sauce into the hot skillet with green beans and bring to a boil. As the sauce thickens and clings to the beans, add your chicken back into the pan to soak up those savory-sweet notes. Then turn off the heat: this final step melds all those incredible flavors together, making every bite delightful.
How to Serve Asian Seared Chicken with Stir-Fried Green Beans Recipe
Garnishes
Sprinkle toasted sesame seeds and freshly chopped scallions over the finished dish. These small touches introduce a pleasant crunch and a fresh burst of color that make the meal even more inviting.
Side Dishes
This recipe pairs beautifully with fluffy brown rice or fragrant Coconut Jasmine Rice with Cilantro for a tropical twist. If you’re watching carbs, try serving with Asian Cauliflower “Rice” to keep things light while still satisfying.
Creative Ways to Present
For a fun presentation, serve the chicken sliced atop the green beans in a large shallow bowl, garnished with a wedge of lime to squeeze over. Or arrange the chicken and beans on a vibrant platter lined with banana leaves for an exotic, restaurant-style experience at home.
Make Ahead and Storage
Storing Leftovers
Keep leftover chicken and green beans in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making it perfect for quick lunches or dinners after busy days.
Freezing
You can freeze cooked chicken and green beans separately in freezer-safe containers or bags. When properly stored, they will maintain the best flavor and texture for up to 2 months. Just be sure to cool completely before freezing to preserve quality.
Reheating
Reheat gently on the stovetop or in the oven to keep the chicken moist and the green beans crisp. Avoid the microwave if possible, as it can make the chicken rubbery and the veggies soggy.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely, though chicken thighs have more fat and flavor, chicken breasts can work too. Just be mindful to not overcook them during baking since they dry out easier.
Is there a vegetarian version of this Asian Seared Chicken with Stir-Fried Green Beans Recipe?
Definitely! Swap the chicken for firm tofu or tempeh and use vegetable broth. Sear the tofu until golden before baking or finishing in the oven.
What if I don’t have Thai sweet chili sauce?
You can substitute with a mixture of honey and a touch of chili flakes or sriracha to mimic sweetness and heat, though the final flavor will vary slightly.
Can I make this recipe gluten-free?
Yes, simply use tamari or a gluten-free soy sauce in place of regular soy sauce, and ensure your Thai sweet chili sauce is gluten-free as many brands offer one.
What is the purpose of baking soda in the marinade?
Baking soda helps tenderize the chicken by raising the pH on the surface, which prevents proteins from bonding too tightly. This results in juicier, more succulent chicken after cooking.
Final Thoughts
There really is no better feeling than sharing a meal made with care and vibrant flavors. This Asian Seared Chicken with Stir-Fried Green Beans Recipe brings together comfort and excitement in each bite, proving that simple ingredients done right can create meals worth savoring. Give it a go and get ready to impress yourself and those lucky enough to join your table!
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Asian Seared Chicken with Stir-Fried Green Beans Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Description
This Asian Seared Chicken with Stir Fried Green Beans recipe features perfectly crispy, marinated chicken thighs paired with tender-crisp green beans coated in a savory-sweet sauce. Marinated with sesame oil, soy sauce, and sriracha, the chicken is first seared on the stovetop and then oven-baked to juicy perfection. Meanwhile, fresh green beans are blanched and quickly stir-fried in a flavorful sauce made with chicken broth, Thai sweet chili, and sesame oil. A satisfying meal that balances bold Asian flavors with simple cooking techniques.
Ingredients
Chicken Marinade and Chicken
- 4 chicken thighs (skin-on bone-in, about 1 to 1 1/4 lbs)
- 2 tablespoons sesame oil
- 1 1/2 teaspoons baking soda
- 2 1/2 teaspoons cornstarch
- 2 teaspoons soy sauce
- 1 teaspoon sriracha hot sauce
- Salt (to sprinkle on chicken)
- 1 tablespoon sesame oil (for searing)
Green Beans and Sauce
- 1 pound green beans (washed and trimmed)
- 1 cup chicken (or vegetable) broth (cold)
- 3 tablespoons soy sauce
- 2 tablespoons Thai sweet chili sauce
- 1 tablespoon sesame oil
- 4 teaspoons cornstarch
- 1 tablespoon salt (for blanching water)
- 1 teaspoon olive or sesame oil (for stir frying beans)
Instructions
- Trim Chicken: Trim the fat and excess skin from each chicken thigh to prepare for marinating and cooking.
- Marinate Chicken: In a medium bowl, combine raw chicken thighs with 2 tablespoons sesame oil, baking soda, cornstarch, soy sauce, and sriracha. Mix well until evenly coated. Despite the dry cornstarch, trust the process as it helps with texture.
- Refrigerate: Let the chicken marinate in the fridge for about an hour for optimal flavor and tenderness. A minimum of 15 minutes is okay if short on time.
- Preheat Oven and Prep Dish: Preheat oven to 400°F (200°C). Spray a small casserole dish large enough to lay chicken flat with nonstick spray.
- Prepare Skillet and Salt Chicken: Heat a dry 12-inch skillet over medium-high heat. Sprinkle salt on the skin side of each chicken thigh.
- Sear Chicken Skin Side: Add 1 tablespoon sesame oil to the hot skillet. When it shimmers, swirl the oil and add the chicken thighs skin side down with space between each piece.
- Sear and Salt Other Side: Sear chicken skin side for 2-3 minutes until browned and crispy. Salt the side facing up, then flip and sear the other side for 1-3 minutes more. Discard excess marinade.
- Move Chicken to Oven: Turn off heat and transfer chicken to the prepared casserole dish. Keep the skillet for later.
- Bake Chicken: Bake chicken in the oven at 400°F for about 20 minutes or until internal temperature reaches 165°F (74°C). If chicken finishes early, reduce oven to “keep warm” at 170°F.
- Prepare Green Beans: Wash and trim green beans while chicken cooks.
- Make Sauce: In a measuring cup, whisk together 1 cup cold chicken broth, soy sauce, Thai sweet chili sauce, sesame oil, and cornstarch until smooth. Set aside.
- Blanch Green Beans: Bring a large pot of salted water (1 tablespoon salt, ~8 cups) to a rolling boil. Add green beans, cover immediately, and boil on high heat for 2 minutes.
- Heat Skillet for Beans: Reheat the dirty skillet used for chicken over medium-high heat. If needed, add 1 teaspoon olive or sesame oil.
- Drain and Stir Fry Beans: Drain green beans and carefully add them to the hot skillet. Stir fry for 1 minute, watching for any oil splatter.
- Add Sauce and Reduce: Pour reserved sauce into skillet with beans. Bring to a boil over medium-high heat. Cook until sauce thickens and green beans become crisp-tender.
- Combine Chicken and Serve: Add baked chicken to the skillet with green beans and sauce. Turn off heat and gently toss to coat chicken in sauce. Serve immediately with brown rice, Coconut Jasmine Rice with Cilantro, or Asian Cauliflower “Rice.”
Notes
- Marinating the chicken with baking soda and cornstarch tenderizes and adds crispness after searing.
- Using the same skillet for beans improves flavor by incorporating chicken drippings.
- Blanching green beans before stir-frying keeps them bright and crisp-tender.
- Do not overcook the green beans during stir-fry to retain texture.
- Adjust sriracha and Thai sweet chili sauce to your preferred spice level.
- Keep chicken warm in the oven on the low “keep warm” setting if prepared ahead of serving.
