This quick and delicious hoisin chicken stir fry makes a fantastic dairy-free weeknight meal and comes together in just 20 minutes. Ground chicken and crisp green beans are coated in a rich, savoury hoisin sauce — perfect spooned over rice for a simple, flavour-packed dinner to add to your regular rotation.
I often develop recipes by improvising from what’s in the fridge, and this dish started exactly like that. One evening I pulled together a few basic ingredients with no plan, and the result was so good I had to make it again a few nights later to be sure it wasn’t a fluke. It’s one of the simplest recipes I make, yet it’s packed with flavour every time.
I usually buy chicken mince specifically for recipes like my Thai-style chicken meatballs, but ground chicken is incredibly versatile and worth keeping on the shopping list. For this stir fry the hoisin sauce takes centre stage, delivering salty, sweet and savoury notes that pair wonderfully with crunchy peanuts. It’s an ideal dairy-free dinner option that’s quick, satisfying and easy to prep for busy nights.
Key Ingredients
This recipe is designed to use a few pantry-friendly ingredients while maximizing flavour — each one plays an important role.
All ingredient quantities are listed in the recipe card at the bottom of this post.
- Chicken mince – ground chicken browns quickly and caramelises nicely. You can substitute finely diced chicken breast if preferred.
- Green beans – I like their crunchy texture and they store well in the fridge. Swap any green vegetable you prefer, such as broccoli, snow peas or bok choy.
- Spices – garlic powder, onion powder and ground ginger keep prep minimal while adding great flavour without chopping fresh aromatics.
- Hoisin sauce – the star ingredient. It delivers a rich combination of sweet, salty and umami flavours.
- Soy sauce – deepens the savoury notes when combined with hoisin. Use tamari or coconut aminos for a gluten-free alternative.
- Peanuts – use unsalted peanuts and roughly chop them to add crunch. Omit or replace with toasted sesame seeds for a peanut-free version.
- Chilli oil – optional but highly recommended for a spicy finishing touch.
- Fresh Thai basil leaves – optional, but they add a bright, aromatic finish when available.
Step-By-Step Instructions
This is a go-to weeknight dinner: fast to cook, easy to reheat and even better the next day.
You don’t need a wok — a deep frying pan works perfectly. Heat peanut oil over medium-high heat, add the chicken mince and break it up with a wooden spoon or spatula. Cook for 3–4 minutes until browned and cooked through.
Stir in the garlic powder, onion powder and ground ginger and cook for about a minute until fragrant. Add the green beans and stir-fry until they reach your desired tenderness, roughly 3 minutes.
Pour in the hoisin and soy sauces, mixing thoroughly to coat the chicken and beans. Cook for another 1–2 minutes until everything is heated through. Remove from the heat and fold in the chopped peanuts.
Serve the stir fry over cooked white rice, drizzle with chilli oil if you like, and garnish with fresh Thai basil leaves for brightness. It’s simple, quick and very tasty.
Recipe FAQs
Yes. Ground turkey, pork or beef work well. For a vegetarian option, use crumbled firm tofu or a plant-based mince.
Yes — it’s ideal for meal prep. Cool and store in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave before serving.
Yes. Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat thoroughly.
If you make this recipe, please leave a comment and a rating below — I’d love to hear how it turned out!
More easy weeknight dinners:
20 Minute Chilli Beef Noodles
Air Fryer Salmon Bowls
20 Minute Bow Tie Pasta
Taco Bowls
20 Minute Hoisin Chicken Stir Fry
Ingredients
- 500 g chicken mince
- 200 g green beans, trimmed
- 1 tablespoon peanut oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon ground ginger
- ¼ cup hoisin sauce
- 2 tablespoons soy sauce
- ¼ cup unsalted peanuts, roughly chopped
To serve:
- Cooked white rice
- Chilli oil (optional)
- Fresh Thai basil leaves (optional)
Instructions
- In a large frying pan or wok, heat the peanut oil over medium-high heat. Add the chicken mince and cook for 3–4 minutes, breaking it apart, until browned and cooked through.
- Stir in the garlic powder, onion powder and ground ginger and cook for another minute until fragrant.
- Add the trimmed green beans and stir-fry for about 3 minutes, until tender but still crisp.
- Pour in the hoisin and soy sauces, stirring to combine. Cook for 1–2 minutes until heated through.
- Remove from heat and stir in the chopped peanuts.
- Serve over cooked white rice, drizzle with chilli oil if desired and garnish with Thai basil leaves.
Notes
Gluten-Free Option: Substitute tamari or coconut aminos for soy sauce and choose a gluten-free hoisin sauce.
Meal Prep Friendly: The stir fry reheats well — store in airtight containers in the fridge for up to 3 days.
Nutrition
| Carbohydrates: 14 g
| Protein: 27 g
| Fat: 19 g
Nutritional information is provided as a guide and may vary depending on specific ingredients used.
Have you made this recipe?Leave a comment and rating below and share your photos with the tag #eightforestlane on Instagram.