Description
This easy chicken and green bean stir fry is a flavorful, quick, and healthy meal made with tender chicken, crisp veggies, and a savory sauce. Perfect for weeknight dinners or meal prep.
Ingredients
- 1½ 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
- 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 and cut into strips
- 1 medium onion, cut into strips
- ⅓ cup coconut aminos, tamari, Bragg’s 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 for serving
Instructions
- Chop the chicken into 1-inch pieces and place in a large bowl.
- Add minced garlic, ginger, and chili flakes to the chicken. Season with sea salt and stir to combine.
- Heat oil in a large skillet or wok over medium heat.
- Add the seasoned chicken and cook until golden-brown and nearly cooked through.
- Add green beans, red bell pepper, and onion. Sauté for about 5 minutes until veggies are tender-crisp and chicken is fully cooked.
- In a small bowl, whisk together coconut aminos, broth or water, and arrowroot or starch until smooth.
- Pour the sauce over the chicken and vegetables.
- Cook, stirring continuously, for 2–3 minutes until the sauce thickens and coats the stir fry evenly.
- Garnish with sesame seeds and serve hot. Optionally, serve over brown rice or quinoa.
Notes
- Use fresh ginger for a more aromatic flavor.
- Swap chicken for tofu for a vegetarian option.
- Arrowroot or cornstarch helps thicken the sauce—don’t skip it!
- Serve with rice or quinoa to make it a full meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
