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REFERENCES:
Optional:
Garnish with sesame seeds and serve while hot.
..
EASY Chicken + Green Bean Stir Fry
A FAST 20-minute dinner idea that’s loaded with protein & veggies and SUPER TASTY!
The easiest stir fry ever with a delicious homemade sauce, using ingredients you carefully choose yourself!
Absolutely FLAVOR Packed! The whole family LOVES this one! My teenagers piled theirs over brown rice.
EXCELLENT for meal prep since the leftovers taste even better the very next day!
This is my favorite type of recipe. Ingredients and cooking method are ridiculously simple and completely packed full of nutrients – yet it’s simultaneously ultra-flavorful and super satisfying!
💚Green beans are a veggie you don’t hear a lot about even though they’re one of the most popular on the planet.
They are a great source of vitamins A, C, and K, which can help support a healthy immune system, good eyesight, and great skin.
They’re also a good source of folate, a B vitamin that helps prevent serious birth defects.
Not to mention they contain FIBER … which carries lots of health benefits for your digestive system, heart, and so much more!
ðŸ†A little-known fact about green beans: they are considered a low FODMAP food, which means they can be easier for some people to digest.
How often do you eat green beans?
REFERENCES:
HealthLine
WebMD
MedicalNewsToday
âž¡ï¸ This recipe is excellent for meal prep and stays good in the fridge in a sealed container for up to 3 days.
4 servings
Ingredients:
- 1 1/2 lbs chicken thighs or tenders, cut into 1-inch pieces
- 3 fresh garlic cloves, minced
- 1 tsp ginger powder, or 1-inch knob fresh ginger-grated on the micro plane
- 1 tsp chili flakes, or to taste
- sea salt, to taste
- 2 Tbsps avocado oil or olive oil
- 1 lb fresh green beans, ends trimmed and halved
- 2 red bell peppers, seeded, cut into strips
- 1 medium onion, cut into strips
- 1/3 cup coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 3 Tbsps chicken bone broth, or water
- 2 Tbsps Arrowroot powder, cornstarch, or gluten-free flour
- 1 Tbsp sesame seeds, or to taste
Optional:
cooked brown rice or quinoa to serve
Instructions:
Chop the chicken into 1-inch pieces and place in a large bowl.
Add in the minced garlic, ginger, and chili flakes. Season with a pinch of sea salt and stir to combine everything well.
Heat your oil in a large skillet or wok over medium heat.
Add your seasoned chicken pieces and cook until golden-brown and almost cooked through.
Add in your prepared green beans, bell pepper, and onion. Sauté for 5 minutes, or until veggies are just tender-crisp and chicken is fully cooked.
In a small bowl, whisk together your coconut aminos, water/broth, and Arrowroot/starch until there are no visible lumps.
Pour this sauce over your chicken and veggies.
Cook, stirring continuously, until the sauce thickens and nicely coats your chicken and veggies, around 2-3 minutes.
Garnish with sesame seeds and serve while hot.
Enjoy!
💚Rachel
Ingredients
- 1 1/2 lbs chicken thighs or tenders, cut into 1-inch pieces
- 3 fresh garlic cloves, minced
- 1 tsp ginger powder, or 1-inch knob fresh ginger-grated on the micro plane
- 1 tsp chili flakes, or to taste
- sea salt, to taste
- 2 Tbsps avocado oil or olive oil
- 1 lb fresh green beans, ends trimmed and halved
- 2 red bell peppers, seeded, cut into strips
- 1 medium onion, cut into strips
- 1/3 cup coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 3 Tbsps chicken bone broth, or water
- 2 Tbsps Arrowroot powder, cornstarch, or gluten-free flour
- 1 Tbsp sesame seeds, or to taste
Optional:
- cooked brown rice or quinoa to serve
Instructions
- Chop the chicken into 1-inch pieces and place in a large bowl. Add in the minced garlic, ginger, and chili flakes. Season with a pinch of sea salt and stir to combine everything well.
- Heat your oil in a large skillet or wok over medium heat.
- Add your seasoned chicken pieces and cook until golden-brown and almost cooked through.
- Add in your prepared green beans, bell pepper, and onion. Sauté for 5 minutes, or until veggies are just tender-crisp and chicken is fully cooked.
- In a small bowl, whisk together your coconut aminos, water/broth, and Arrowroot/starch until there are no visible lumps.
- Pour this sauce over your chicken and veggies.
- Cook, stirring continuously, until the sauce thickens and nicely coats your chicken and veggies, around 2-3 minutes.
- Garnish with sesame seeds and serve while hot.
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