Greens Beans and Chicken Stir-Fry

(Salteado de Judías Verdes y Pollo)


By Edu Valor / Author - Spanish Chef

You’ll find dishes like green bean and chicken stir-fry all over Spain—and that’s a great thing. Young green beans or habichuela are yet another staple of Spain's cuisine. Sometimes, the best meals are the ones you keep simple.

When you stick to natural ingredients, cooking becomes easier and healthier. This stir-fry works like a vegetable soup without the broth—a quick, flavorful mix of fresh veggies sizzling in a hot pan.

You can toss in whatever vegetables you have on hand, as long as they cook quickly. In this version, we use green beans, asparagus, carrots, and zucchini—all nutrient-packed and full of flavor.

Stir-fry of chicken and green beans on a plate.Good in many ways!


This dish makes you feel good. It doesn’t come from one specific region, but people around the world cook similar meals in different ways.

Green beans likely originated in Central and South America, where it's mixed with other local vegetables for quick, hearty meals.

That doesn’t mean the stir-fry itself started there. Asian cuisines—especially Chinese—have used green beans in stir-fry dishes for centuries. 

Easy to make but very good.

Let's Make a Green Beans and Chicken Stir-fry.

Ingredients for 4 Servings


Preparation: 10-15 minutes
Cooking: 35 minutes

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 400g/14 oz chicken breast, cut bite size pieces
  • 150g/5.5 oz green beans
  • 150g/5.5 oz green asparagus
  • 100g/3.5 oz garlic cloves, minced
  • 1 medium zucchini
  • 1 sweet onion (or red), cut julienne
  • 100g/3.5 oz baby carrots, short strips
  • 40g/1.5 oz almonds (shaved or powder)
  • ½ lemon
  • ½ cube vegetable bouillon (optional)
  • 1 thyme sprig
  • salt and olive oil
  • some water


Instructions


  1. Boil water in a cooking pot at medium heat. Cook the green beans 7 minutes. After 2 minutes add the carrots, after 4 minutes add the asparagus. Drain and rinse with cold water. Set aside!
  2. Season the chicken and brown in some olive oil on medium-high heat. Add the bouillon piece, a splash of water, onion, garlic, almonds, zucchini. Stir-fry 2-3 minutes.
  3. Add the carrots, green beans, asparagus and thyme sprig. Stir-fry 2 minutes. Taste and season if needed.
  4. Add a splash of lemon juice. Stir again a few times.


TIPS: 

  • This is a seasonal dish, you may use vegetables that are available but green beans are the main ingredient.
  • Use other meats if you like.
  • Brown the chicken well for added taste.
  • Substitute the vegetable bouillon with the chicken version if needed.

Spanish green beans and chicken stir-fry on a plate.Nutritious green beans and chicken stir-fry.


What You Will Need

  1. Cooking pot
  2. Fry pan
  3. Paring knife
  4. Meat knife
  5. Scale
  6. Cutting board
  7. Bowl
  8. Spatula

Edu's Wholesome Vegetable Recipes