This Spicy Asian Green Beans with Ground Chicken and Hoisin Sauce takes inspiration from Chinese-Caribbean kitchens and brings it to your home with bold, flavorful dishes. Crisp-tender string beans are blanched for vibrant color and then stir-fried with savory ground chicken, aromatic ginger and garlic, a touch of bird’s eye pepper, and finished with hoisin and dark soy sauce.
It’s a fast, easy weeknight recipe infused with tropical flair and just enough heat to delight your taste buds. Serve over rice or alongside Asian-style noodles for a satisfying meal that’s as colorful as it is delicious.
Ingredient Guide
- String Beans: Brighten the dish with crunch and vibrant green color.
- Ground Chicken: Lean protein that quickly absorbs the savory sauce.
- Vegetable Oil: Ensures even browning and prevents the chicken from drying out.
- Ginger: Adds understated warmth, aroma, and freshness.
- Garlic: Builds a savory base that complements both chicken and beans.
- Bird’s Eye Pepper: Introduces heat and island-style spice—adjust to taste.
- Hoisin Sauce: Brings sweet, umami depth and rich glaze to the stir-fry.
- Dark Soy Sauce: Offers deeper color and complex salty-sweet flavor.
- Sesame Oil: Provides a delicate nutty aroma with just a few drops.
- Chinese Cooking Wine: Enhances savory notes; substitute with dry sherry if preferred.
- Salt: Enhances overall flavor—use sparingly due to sauce’s salt content.
Shopping Made Easy
- Find hoisin and dark soy sauce in the international aisle or at an Asian grocer.
- Bird’s eye peppers may be labeled Thai chilies—use less for milder spice.
- Chinese cooking wine is sometimes called Shaoxing wine—choose a standard non-salty variety.
- Ground turkey or tofu are excellent alternatives if you’d like to skip chicken.
What makes this stir-fry spicy?
The bird’s eye pepper and dark soy sauce create a flavorful heat—not overpowering, but definitely noticeable. Adjust the pepper amount or omit for mild heat.
Can I make this without hoisin sauce?
Yes, you can substitute with oyster sauce or extra soy sauce. Hoisin lends a sweet-savory glaze, so it’s ideal but not essential.
Why blanch the green beans first?
Blanching locks in their bright color and keeps them crisp-tender even after stir-frying—no mushy veggies here.
What if I don’t have cooking wine?
You can skip it or use a splash of dry sherry or mirin as a substitute.
Cooking Notes from the Kitchen
- Blanching vegetables before stir-frying ensures even doneness and rich color.
- Breaking up ground chicken helps create browned bits and texture.
- Add sauces gradually to build a balanced glaze without over-saturating.
- Cook on high heat at the end to develop slight crisp edges for flavor and texture.
Spicy Asian Green Beans with Ground Chicken and Hoisin Sauce
Description
A fast, flavorful, and slightly spicy stir-fry that bridges Asian and Caribbean kitchens.
Ingredients
Instructions
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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.
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Heat vegetable oil in wok or pan over medium heat. Add ground chicken and cook 5–7 minutes, breaking it up until browned.
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Reduce heat to low and stir in garlic, ginger, and bird’s eye peppers. Cook for 3 minutes to release flavors.
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Stir in hoisin sauce, dark soy sauce, sesame oil, and cooking wine. Cook another 2–3 minutes until sauce is fragrant.
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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.
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Serve hot over rice or noodles.
