By Marie Muccio

    Let’s try something new for dinner tonight. A quick and easy chicken and green bean stir fry that’s fresh and delicious.

    You may have had a similar dish with pork, but I’ve changed it up a bit and replaced the pork with chicken mince. Using chicken mince will give you fewer calories and fats but still has a wonderful flavour. Chicken mince cooks very quickly too so you can have this on the table in around 10 minutes.

    A wonderful dish to make towards the end of the week when you don’t have much left in the fridge and you can’t seem to bring yourself to run to the shops for any more than a few ingredients. It also comes in handy when you’ve had a crazy day and are tempted to reach for the Chinese take out menu. I promise you this is quicker than ordering take out and it tastes even better!

    Want to spice things up? This humble stir fry can be brought to the next level by adding fresh chilli. As much as you can handle!

    My top tip is to firstly check that your wok is searing hot before adding the chicken. Secondly, make sure you let it brown off completely before adding the vegetables. This is so you don’t get boiled meat because no one wants that!

    This stir fry can be served with steamed rice, noodles or even on its own. You can experiment with whatever veggies you have in your fridge but the star ingredients are the chicken and the green beans.

    Enjoy. Mrsfoodiemumma xx


    • 2 tablespoons peanut oil
    • 3 garlic cloves, crushed
    • 1 red chilli finely sliced (optional)
    • 400g chicken mince
    • 1 zucchini diced
    • 1 red capsicum sliced
    • 200g green beans, trimmed
    • 1 tablespoon Shaoxing rice wine
    • 1/4 tsp sugar
    • 1 tbsp m oyster sauce
    • Steamed rice or noodles to serve


    • Heat oil in a wok on high heat. Add garlic and chilli (if using) and stir-fry for 10 seconds.
    • Add chicken mince and stir-fry until golden. Be sure to keep breaking up the chicken so it doesn’t clump together.
    • Add the zucchini, capsicum and beans and stir for a few seconds before adding the Shaoxing rice wine, sugar and oyster sauce. Stir-fry unit just combined.
    • Serve with steamed rice or noodles.


    Mrsfoodiemumma – Marie Muccio, foodie, wife, mum of three and loving granddaughter – inspiring you to get excited about food!

    For many more family favourite recipes check out my food blog at You can also follow along on FB and IG @mrsfoodiemumma


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    Marie Muccio
    Marie Muccio
    Food blogger (Mrsfoodiemumma) Taking the stress out of dinner time and  getting you excited about cooking.

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