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EASY Chicken + Green Bean Stir Fry

Servings: 4

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.