EASY Chicken + Green Bean Stir Fry
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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