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Chicken and green beans on a blue and white serving dish

Spicy Asian Green Beans with Ground Chicken and Hoisin Sauce

A fast, flavorful, and slightly spicy stir-fry that bridges Asian and Caribbean kitchens.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Rice & One-Pot
Cuisine Fusion

Ingredients
  

  • 1 pound string beans trimmed
  • 1/2 pound ground chicken
  • 2 tablespoons vegetable oil
  • 1 tablespoon ginger diced
  • 2 cloves garlic large; diced fine
  • 2-3 Bird’s Eye peppers diced
  • 1 tablespoon hoisin sauce
  • 1 1/4 tablespoons dark soy sauce
  • 2-4 drops sesame oil
  • 1 tablespoon Chinese cooking wine
  • 1/4 teaspoon salt

Instructions
 

  • Bring a pot of water to a boil and blanch the string beans for 2–3 minutes. Immediately transfer to ice water to stop cooking and preserve color. Drain and set aside.
    Trimmed green beans on cutting board next to garlic and chili peppers with a knife lying on its side
  • Heat vegetable oil in wok or pan over medium heat. Add ground chicken and cook 5–7 minutes, breaking it up until browned.
    Ground chicken stirred in a wok with a wooden spoon
  • Reduce heat to low and stir in garlic, ginger, and bird’s eye peppers. Cook for 3 minutes to release flavors.
    Add in seasoning to wok
  • Stir in hoisin sauce, dark soy sauce, sesame oil, and cooking wine. Cook another 2–3 minutes until sauce is fragrant.
    Add in soy sauce to pan
  • Increase heat to medium-high, add blanched beans, and toss thoroughly. Season with salt and cook for 4–5 minutes, until beans are crisp-tender and coated.
    Add in blanched string beans to wok
  • Serve hot over rice or noodles.
    Chili pepper on top of green beans and chicken in wok
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