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
Scale
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.
