Spicy Long Beans with Chicken

Okay, this long beans also known as snake beans.

Call me paraonoid or overly self-conscious but since I’m Asian, I am somehow nervous about putting the word “snake” and stir fry in the same sentence (I get a lot of people asking me whether I have eaten dogs, snakes and some other predatorial animals that are exotic enough to be in the zoo. And the answer is NO!).

Furthermore, staying true to my Malaysian origin, I grew up calling them as kacang panjang which means long beans in Malay.

So don’t mind me, I’m just going to stick the name I’m most comfortable with. πŸ˜›

I must say I haven’t came across these long beans for a long time. My old place before Orange was quite scarce in Asian vegetables so to my pleasant surprise, the local grocers here stock a good variety of Asian vegetables, even some that I’m not familiar with.

Although I’m not a big fan of beans, I ‘m dying to free myself from the usual vegetables i.e.carrots, cabbage and brocolli and try something different. After all a brand new year calls for a brand new vegetable in my fuss free diet. Not that I’m new to long beans, but they have been my “long lost acquiantances”.

I used to have these cooked for me by my mum or had them in restaurants. So this would be my first time actually cooking these on my own. Whenever I’m challenged with new Asian type vegetables, my fail proof way of cooking them is to stir fry with lots of chopped garlic, chillies and “flavoured” with some minced meat.Β  Not too creative, I know. But hey, at least I know it’s going to be good! πŸ˜›

Spicy Long Beans with Chicken

(A Fuss Free Cooking Recipe)

Serves 2 people with rice


  • A bunch of long beans (about 16 long beans per bunch), cut in 6 parts lenghtwise
  • 2 chicken thigh fillets, diced (to save time, use 100g already minced chicken from the butcher)
  • 1 birds eye chilli, thinly slicedΒ  (or 1/2 half normal chilli or 1/2 tsp of chilli flakes)
  • 3 garlic cloves, finely chopped
  • 1 tsp soy sauce
  • 1 tsp dark soy sauce (if not, you can substitute dss with 1/2 tsp sugar)
  • Some white pepper
  • 2 drops of sesame oil
  • 1 tbsp oyster sauce
  • 1 tbsp water
  • 1 kettle of boiling water


  • Marinate chicken with soy sauce, dark soy sauce, pepper and sesame oil. Set aside.
  • Mix 1 tbsp of water and oyster sauce in a small bowl. Set aside.
  • Cook the long beans in boiling water with some salt. Take the beans out as soon as their color changes to slightly brigther green. Run through the beans with cold water and set aside. (This step is to ensure the colour of the beans remain vibrant after being stir fried as well asΒ  enables the beans to cook more evenly.)
  • Oil the pan with 1 tbsp of flavourless oil over medium heat. Saute the garlic and chilli until aromatic.
  • Quickly add the chicken and saute until the chicken is fully cooked.
  • Add the beans and cooked until your desired texture is achieved. I like mine to be crunchy so it probably takes about 2 minutes or so.
  • Add oyster sauce mixture into the stir fry and toss to combine. Once the sauce is thickened, it is ready to serve immediately. Best served with rice.

Meat Recipes, Poultry. permalink.

19 thoughts on “Spicy Long Beans with Chicken

  1. I know it’s kinda weird to have “snake” word in food haha. The long beans aren’t available as much as green beans. Only a few Asian markets carry them. This long bean dish looks delicious especially “spicy” is a must for me!

    • Thanks Tanantha – my blog has a bit of ADD (attention deficit disorder) plus, it’s little wonder I’ve gone a bit header crazy lately, haha!

  2. Just went to the Asian market 2 days ago. DH got 2 bunches of long beans…..Guess what we are having for dinner πŸ™‚ thanks!!

  3. Dinner was AWESOME!!! Thanks so much for the recipe. It made a HUGE amount. The bundels of long beans here are the circumference of a coffee can. Plenty for tomorrow as well…lol

    • Sweet, you liked it! Yeah, they are quite long but more manageable than a real snake, hehe! I guess they aren’t known as snake beans for nothing, lol.

  4. One of the best, easiest dishes I’ve tried lately! It really is fuss-free cooking, and it’s delicious πŸ™‚ It was my first time preparing long beans, and I can see it being prepared many more times…

  5. Just for the record, I have used shorter green beans as a substitute in another recipe calling for long beans, and this worked.

    I live in the piedmont area of North Carolina, USA, and our summer weather can be similar to that of your native Singapore. This is my second summer growing long beans, and they love it around here. They do need an inch of rain or an equivalent amount of watering each week, but they love our hot humid weather. My dad has grown them in the coastal area of Georgia, USA, with great results too. I have grown red and green long beans. I bought the green seeds in an Asian market. You can also order them from the larger seed company catalogs in the US. I don’t know about in Austrailia, but you could check around.

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