Chicken Green Bean Stir Fry (Print Version)
# Ingredients:
→ Sauce
01 -
1/3 cup water
02 -
1/3 cup coconut aminos or soy sauce (low sodium)
03 -
2 tablespoons brown sugar or coconut sugar (or 1 tablespoon honey)
04 -
½ teaspoon crushed red pepper flakes
05 -
1 tablespoon fresh grated ginger
06 -
3 garlic cloves, finely chopped
07 -
1 tablespoon rice vinegar
08 -
1 tablespoon either tahini or sesame seeds
09 -
1 tablespoon sesame oil (toasted)
10 -
½ tablespoon cornstarch or arrowroot starch
→ Chicken
11 -
½ teaspoon garlic powder
12 -
Salt and pepper, adjust to taste
13 -
1 pound ground chicken or turkey (lean)
14 -
½ tablespoon sesame oil (toasted)
→ Vegetables
15 -
1 red bell pepper, diced
16 -
2 large carrots, sliced thin
17 -
½ tablespoon sesame oil (toasted)
18 -
1 white onion, diced
19 -
12 ounces green beans, cut in half and trimmed
→ Garnish
20 -
Green parts of scallions
21 -
A sprinkle of extra sesame seeds
22 -
½ cup cashews, roasted and chopped
# Instructions:
01 -
In a medium bowl, mix water, coconut aminos, garlic, brown sugar, sesame oil, rice vinegar, ginger, tahini, red pepper, and cornstarch. Set it aside for later.
02 -
Warm ½ tablespoon of sesame oil in a big pot on medium heat. Toss in the ground chicken and season with salt, pepper, and garlic powder. Break it up as it cooks. Once it's no longer pink, remove it and place in a bowl.
03 -
Using the same pot, heat ½ tablespoon of sesame oil. Toss in the onion and carrots. After 2–4 minutes, add the green beans and red bell pepper. Let them cook for 6–8 minutes until the beans are tender but still have some crunch.
04 -
Add the chicken back to the pot with the veggies. Drop the heat to low and pour in the sauce. Let it cook for 2–4 minutes until it thickens up. Top it with cashews, sesame seeds, and scallions.
# Notes:
01 -
Pairs well with quinoa, rice, or cauliflower rice.
02 -
Start boiling rice early if using it, as brown rice needs about 40 minutes to cook.
03 -
You can swap the chicken for ground turkey if you want.