Spicy Asian Green Beans with Ground Chicken and Hoisin Sauce

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.