Mushroom Chicken with Green Beans
There’s something comforting about a simple stir-fry that arrives at the dinner table in under 30 minutes yet tastes like you spent the afternoon on it. This Mushroom Chicken with Green Beans recipe balances tender chicken, earthy baby portabello mushrooms, and crisp green beans in a tangy-savoury sauce made with soy and balsamic vinegar. It’s an easy weeknight meal with bright garlic and ginger notes, a touch of sesame, and a satisfying glossy finish from corn starch. I’ve kept the ingredient list straightforward and the method clean so you can get a delicious meal on the table fast.
Why you’ll love this Mushroom Chicken with Green Beans
- Fast: Prep and cook in about 25–30 minutes.
- Balanced flavors: savory soy, bright balsamic, aromatic garlic and ginger, and a hint of sesame oil.
- Texture contrast: tender chicken, meaty mushrooms, and crisp-tender green beans.
- Minimal ingredients: pantry-friendly components and simple technique.
Ingredients
- 12 oz chicken breast, cut into small pieces
- 1/2 tsp salt
- 1 egg, lightly beaten
- 2 tbsp corn starch
- 1 tbsp canola oil
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp ginger
- 16 oz baby portabello mushrooms
- 2 cups fresh green beans, trimmed
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
Equipment
- Large bowl
- Large skillet or wok
- Wooden spoon or spatula
- Knife and cutting board
- Measuring spoons
Before you start
Trim the green beans and halve any larger baby portabello mushrooms so pieces are similar in size. Cut the chicken into small, even pieces to ensure quick, uniform cooking. Have the garlic minced and ginger measured out — this dish cooks quickly and moves fast once the pan is hot.
Step-by-step instructions
- Prepare the chicken: In a large bowl, combine the 12 oz chicken breast pieces, 1/2 tsp salt, 1 egg (lightly beaten), and 2 tbsp corn starch. Use your hands or a spoon to toss until the chicken is fully coated and the corn starch forms a thin paste on the meat. This coating helps create a light, slightly crisp exterior when the chicken cooks.
- Heat the pan and cook the chicken: Place a large skillet or wok over medium-high heat and add 1 tbsp canola oil. When the oil shimmers and is hot but not smoking, add the coated chicken pieces in a single layer. Avoid overcrowding; cook in two batches if needed. Let the chicken sear without moving it for 1–2 minutes so it gets some color, then stir and continue cooking until pieces are mostly cooked through, about 3–4 minutes total. Transfer the chicken to a plate and set aside.
- Sauté aromatics: In the same pan, add 1 tbsp vegetable oil and 1 tbsp sesame oil. When the oils are hot, add 1 clove minced garlic and 1 tsp ginger. Stir constantly for about 30 seconds to release their fragrance, being careful not to burn the garlic.
- Add mushrooms: Add the 16 oz baby portabello mushrooms to the pan. Spread them into an even layer and let them cook undisturbed for 1–2 minutes so they begin to brown. Then stir occasionally until the mushrooms are softened and their moisture has mostly evaporated, about 4–6 minutes.
- Add green beans: Add the 2 cups fresh green beans, trimmed, to the pan with the mushrooms. Toss to combine and cook, stirring occasionally, until the green beans are crisp-tender, about 3–5 minutes depending on thickness. If you prefer softer beans, cook a minute or two longer.
- Return the chicken and add the sauce: Slide the cooked chicken back into the pan with the mushrooms and green beans. Pour in 2 tbsp soy sauce and 2 tbsp balsamic vinegar. Stir everything together so the sauce coats the chicken and vegetables evenly. Continue cooking for 1–2 minutes to let the flavors meld and to ensure the chicken reaches a safe internal temperature.
- Finish and serve: Give the pan one final stir, taste for seasoning, and adjust with a pinch more salt if needed. Remove from heat and serve the Mushroom Chicken with Green Beans immediately over rice, noodles, or on its own for a lighter meal.
Troubleshooting and tips
- If the pan seems dry when you add the mushrooms, add a teaspoon or two of oil so they don’t stick. However, the mushrooms will release moisture as they cook, which helps create a light, silky sauce.
- Do not overcrowd the pan when cooking the chicken; searing in a hot pan creates better texture. Cook in batches if necessary and combine later.
- Trim green beans so they’re all a similar length for even cooking. If using frozen green beans, thaw and pat dry first; cooking times may be slightly shorter.
- If you prefer a thicker sauce, mix 1/2 tsp corn starch with 1 tbsp cold water and stir into the pan during the final minute of cooking; allow the sauce to thicken briefly before serving.
- For more color and a bit of brightness, finish with a small squeeze of fresh lemon juice or a sprinkle of sliced green onions.
Variations
- Spicy: Add a pinch of crushed red pepper flakes or a drizzle of chili oil when you add the garlic and ginger.
- Soya-free: Substitute the 2 tbsp soy sauce with 2 tbsp coconut aminos for a slightly sweeter, lower-sodium profile.
- More vegetables: Stir in sliced bell peppers, snap peas, or thinly sliced carrots with the mushrooms for extra color and crunch.
- Herby: Toss in a handful of chopped cilantro or basil at the end for a fresh lift.
Make-ahead and storage
This Mushroom Chicken with Green Beans stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. Avoid microwaving at high power for long periods to prevent the chicken from drying out.
Nutritional notes
This recipe is protein-forward thanks to the chicken breast, while the green beans and mushrooms provide fiber, vitamins, and a satisfying vegetable presence. Using a small amount of oil and a light corn starch coating keeps the texture pleasing without a heavy batter.
Serving suggestions
- Serve over steamed rice for a classic combination.
- Try with egg noodles or soba for a noodle bowl variation.
- For a lower-carb option, serve over cauliflower rice or with a side salad.
Final thoughts
Mushroom Chicken with Green Beans is one of those go-to dinners: simple to pull together, flexible, and full of satisfying flavors and textures. The quick corn starch coating on the chicken gives you a lightly crisp exterior, while the soy and balsamic combo creates a tangy, umami-rich glaze that clings beautifully to both mushrooms and beans. Keep this one in your weeknight rotation for a lively, wholesome meal that comes together with minimal fuss.
Printable recipe
Mushroom Chicken with Green Beans
Yield: 2–3 servings | Time: 25–30 minutes
Ingredients:
- 12 oz chicken breast, cut into small pieces
- 1/2 tsp salt
- 1 egg, lightly beaten
- 2 tbsp corn starch
- 1 tbsp canola oil
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp ginger
- 16 oz baby portabello mushrooms
- 2 cups fresh green beans, trimmed
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
Instructions (concise):
- In a bowl, toss chicken pieces with salt, beaten egg, and corn starch until well coated.
- Heat canola oil in a large skillet over medium-high heat. Sear chicken in a single layer until mostly cooked through, about 3–4 minutes. Remove and set aside.
- Add vegetable oil and sesame oil to the pan. Sauté garlic and ginger for about 30 seconds.
- Add mushrooms; cook until softened and browned, about 4–6 minutes.
- Add green beans and cook until crisp-tender, 3–5 minutes.
- Return chicken to the pan and stir in soy sauce and balsamic vinegar. Cook 1–2 minutes until heated through and sauce coats everything.
- Serve immediately.
Enjoy this Mushroom Chicken with Green Beans as a quick, flavorful weeknight favorite that’s easy to customize and always satisfying.
Mushroom Chicken with Green Beans
Ingredients
Equipment
Method
- In a mixing bowl, combine the chicken pieces, salt, beaten egg, canola oil, and cornstarch; toss until the chicken is evenly coated.
- Heat the vegetable oil and sesame oil together in a large skillet over medium-high heat.
- Add the coated chicken to the hot skillet and cook until golden brown and cooked through, turning as needed, about 5–8 minutes depending on piece size; transfer to paper towels and set aside.
- In the same skillet, add the trimmed green beans and sauté over medium-high heat for about 5 minutes.
- Add the mushrooms to the skillet and continue cooking for another 5 minutes, until the beans and mushrooms are tender.
- Stir in the minced garlic and ginger and cook until fragrant, about 30 seconds.
- Pour in the soy sauce and balsamic vinegar and stir to coat the vegetables evenly.
- Return the cooked chicken to the skillet and toss everything together so the chicken is coated with the sauce; heat briefly to combine.
- Serve immediately, for example over rice if desired.
Notes
- If you want a thicker sauce, dissolve 1 tbsp cornstarch in 1 tbsp water and stir in with the soy and balsamic.
