Sesame Chicken With Green Beans And Rice 15-Min Prep

Name: Sesame Chicken With Green Beans And Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 pound chicken breast (cut into bite-sized pieces); 2 tablespoons soy sauce (low sodium); 1 tablespoon sesame oil; 2 tablespoons cornstarch; 2 cups green beans (trimmed); 1 tablespoon vegetable oil; 2 cloves garlic (minced); 1 teaspoon ginger (grated); 1 cup jasmine rice; 2 cups water (for cooking rice); 2 tablespoons sesame seeds (toasted); 2 scallions sliced

Published: April 11, 2026

by Sally

Why You’ll Love This Sesame Chicken With Green Beans And Rice

Super Easy Prep: Just a few ingredients and about 30 minutes, and you’re ready to eat. Seriously, it’s that simple.
Flavor Bomb: It’s got that sticky-sweet soy sauce vibe balanced by nutty sesame oil. So good!
Crisp-Tender Green Beans: Those green beans stay perfectly crisp-tender, adding a nice crunch to every bite. Total win!
Versatile Meal: Swap the chicken for tofu or shrimp if you want to mix things up — whatever you’ve got works.
Leftover Caveat: It reheats well, but the chicken can get a tad dry after day two. Still worth making extra!

Sesame Chicken With Green Beans And Rice Ingredients

For the Chicken:

chicken breast (1 pound) — Always marinate chicken in soy sauce for at least 30 minutes or it’ll be bland.

soy sauce (2 tablespoons) — Don’t skimp on the Kikkoman soy sauce; cheap stuff won’t give you that rich flavor.

sesame oil (1 tablespoon) — Use toasted sesame oil for a nutty kick or your dish’ll taste one-dimensional.

cornstarch (2 tablespoons) — Coat chicken in cornstarch before frying for super crispy texture or it’ll get soggy.

For the Vegetables:

green beans (2 cups) — Trim green beans to about 2 inches; otherwise, they won’t cook evenly.

vegetable oil (1 tablespoon) — Use high smoke point vegetable oil like Canola; olive oil’ll burn too fast.

garlic (2 cloves) — Crush fresh garlic instead of using jarred or your dish’ll lack that punchy flavor.

ginger (1 teaspoon) — Grate fresh ginger instead of powdered; otherwise, you’ll miss out on freshness.

For the Rice:

jasmine rice (1 cup) — Always rinse jasmine rice before cooking to remove excess starch or it’ll turn gummy.

water (2 cups) — Use 1.5 cups water for every cup of jasmine rice or you’ll end up with a mushy mess.

For Garnish:

sesame seeds (2 tablespoons) — Don’t skip the toasted sesame seeds; they add crunch or your dish’ll feel flat.

sliced (2 scallions) — Slice chicken against the grain for tender bites or you’ll end up with chewy pieces.

Full measurements in the recipe card below.

How to Make Sesame Chicken With Green Beans And Rice

1. Rinse the Rice: Rinse 1 cup jasmine rice under cold water until it runs clear. This helps get rid of excess starch that can make it gummy.

2. Cook the Rice: In a medium saucepan, combine the rinsed rice and 2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. You’ll know it’s done when you see tiny steam holes forming on top.

3. Marinate the Chicken: While the rice cooks, toss 1 pound bite-sized chicken breast with 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 2 tablespoons cornstarch in a bowl until well-coated. (Trust me, don’t rush this step; let it marinate for at least 30 minutes for maximum flavor.)

4. Cook the Chicken: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes until golden brown and cooked through. You’ll hear it sizzling away — that’s your cue it’s almost ready!

5. Add Aromatics: Now add 2 minced garlic cloves and 1 teaspoon grated ginger to the same skillet with the chicken. Sauté for about 1 minute until fragrant; you want that aroma filling your kitchen!

6. Stir-Fry Green Beans: Toss in 2 cups trimmed green beans into the skillet and stir-fry for about 4-5 minutes until they’re tender-crisp — bright green is what you’re after here.

7. Combine Everything: Return your cooked chicken to the skillet with the green beans, stir to combine, and heat through for another 2-3 minutes before serving over your fluffy jasmine rice garnished with toasted sesame seeds and sliced scallions.

Exact quantities in the recipe card below.

How to Store Sesame Chicken With Green Beans And Rice

Room Temperature: Don’t leave it out for more than 2 hours. Use an airtight container if you must, but it’s best to refrigerate quickly.
Refrigerator: Store in an airtight container for up to 3 days. Just know the green beans lose their crispness, so they won’t be as fresh as when you first made it.
Freezer: You can freeze this dish in a freezer-safe container for about 2 months. Just remember that the texture of the chicken might change a bit when reheated (it gets a little tougher).
Reheating: Heat in the microwave or on the stovetop until it’s steaming hot (you’ll want to see some bubbling). If using the stovetop, add a splash of water to keep things from drying out.

What to Serve with Sesame Chicken With Green Beans And Rice?

It’s got a nice balance of flavors, but adding something crunchy or tangy really brightens it up. Here are some ideas:

Crispy Spring Rolls: The crunchiness adds a fun texture contrast that complements the tender chicken and green beans.
Cucumber Salad: A refreshing, cool side that brings acidity, cutting through the richness of this dish.
Steamed Broccoli: Go for a quick steam! Its bright color and crisp-tender texture add visual appeal and nutrition.
Mango Salsa: Sweet and zesty, it adds a fresh, fruity kick that plays well with savory elements.
Pickled Vegetables: Just 10 minutes to prep! The tanginess balances the flavors while providing a nice crunch.
Sesame Noodles: Try these if you want more carbs! Their nutty flavor works perfectly alongside this meal’s profile.
Roasted Cauliflower: Toss with olive oil and roast for about 20 minutes—its caramelized edges provide lovely texture and sweetness contrast.

Sesame Chicken With Green Beans And Rice Variations

Here’s how to play with this recipe and make it your own!

Add Carrots: Toss in 1 cup of thinly sliced carrots with the green beans for extra crunch.
Switch to Broccoli: Replace green beans with 2 cups of broccoli florets for a different veggie twist.
Honey Garlic Sauce: Drizzle in 2 tablespoons of honey when adding garlic and ginger for a sticky-sweet upgrade.
Spicy Kick: Mix in 1 teaspoon of red pepper flakes with the chicken for some heat.
Rice Swap: Use quinoa instead of jasmine rice for a protein boost; cook it just like the rice!
Lemon Zest Finish: Add a teaspoon of lemon zest right before serving for a bright, fresh flavor.
Sesame Seed Garnish: Top with an extra sprinkle of sesame seeds for that crispy finish (just don’t skip this!).

Make Ahead Options for Sesame Chicken With Green Beans And Rice

I like to prep the chicken with the soy sauce, sesame oil, and cornstarch a day in advance. Just toss it all together in a bowl, cover it with plastic wrap, and pop it in the fridge. The green beans can also be trimmed ahead of time—store them in a sealed container. I’d say you can do this up to 2 days before you plan to serve the Sesame Chicken With Green Beans And Rice. Right before serving, cook the rice and stir-fry everything together (trust me, that’s when it tastes best). Just a heads up: the rice doesn’t hold well once cooked, so make that fresh. Cook smart!

Sesame Chicken With Green Beans And Rice Recipe FAQs

Can I make Sesame Chicken With Green Beans And Rice ahead of time?

Absolutely! You can prep the chicken and marinate it a few hours in advance. Just store it in the fridge until you’re ready to cook. The rice can be made ahead too, but it’s best served fresh and fluffy. If you do make it early, reheat it on low with a splash of water to keep it from drying out.

What if my green beans are overcooked in this dish?

If your green beans turn mushy, they’ve likely been cooked too long or at too high heat. You want them tender-crisp — bright green and still slightly crunchy is the goal. Next time, stir-fry for about 4-5 minutes max after adding them to the skillet. Keep an eye on them; when they start to look vibrant, they’re almost done.

Can I use regular soy sauce for this recipe?

You can, but I really wouldn’t recommend it! Low-sodium soy sauce is key for balancing flavors without overpowering everything else. Cheap soy sauces also won’t give you that rich flavor you’d expect from Sesame Chicken With Green Beans And Rice. So splurge a little on Kikkoman or a similar brand — trust me; it’s worth it for this one!

What should I do if my chicken isn’t crispy?

If your chicken’s soggy, check if you coated it well with cornstarch before frying. This step is super important for that crispy texture! Also, make sure your oil’s hot enough before adding the chicken; you’ll hear that satisfying sizzle when it’s ready (about 5-7 minutes cooking time should give you golden brown pieces). If all else fails, don’t skip the cornstarch next time!

Final Thoughts on Sesame Chicken With Green Beans And Rice

This Sesame Chicken With Green Beans And Rice is all about the flavor payoff — that rich, nutty taste from the toasted sesame oil and the crispy chicken makes it worth every minute. If you take the time to marinate your chicken and rinse your rice, you’ll be rewarded with a dish that feels like a weeknight win. Seriously, if you’ve been putting this off, tonight’s the night. Let me know how yours turned out in the comments!