Whole30 + Keto Sesame Chicken Green Bean Stir Fry
Whole30 + Keto Sesame Chicken Green Bean Stir Fry Recipe – a quick and delicious dinner or lunch meal prep! Easy homemade stir fry sauce recipe. Gluten free, grain free, dairy free, refined sugar free, clean eating, real food.
I make a stir fry dinner at least once a week. They’re quick and delicious, and my favorite way to use up leftover vegetables that are still in the fridge at the end of the week.
This whole30 + keto sesame chicken green bean stir fry is my current favorite!
Whole3o + Keto Sesame Chicken Green Bean Stir Fry Ingredients
The stir fry is chicken thighs, onions, mushrooms, green beans and my beloved stir fry sauce.
I top it all with sesame seeds, serve it over cauliflower rice, and dinner is served!
How To Make
I find my stir fry turns out best when I cook each ingredient in batches. This way the chicken and vegetables gets a chance to caramelize, giving it tons of flavor. It takes a little bit longer, but well worth it.
If you were to cook it all at once in the same skillet, the meat and vegetables just steam, and often come out rubbery.
It’s delicious topped with sesame seeds.
The sesame seeds give it a beautiful crunch and texture, and that delicious asian flavor.
This is perfect served with cauliflower rice! If you’re new here, you’ve got to check out my cauliflower rice hack using frozen cauliflower. So easy and best tasting EVER!
This recipe is perfect for meal prep! It will last in the fridge for 5 days, or in the freezer for 6 months.
Meal prep instructions at the bottom of the recipe card.
Whole30 + Keto Sesame Chicken + Green Bean Stir Fry
Stir Fry Sauce:
- 1/2 cup coconut aminos
- 1/2 cup chicken broth
- 1 teaspoon arrowroot powder
- 1 tablespoon date paste, omit for keto, or honey if not doing Whole30
- 1 teaspoon sesame seed oil
- 1 teaspoon rice vinegar
- 2 inch piece of ginger, peeled and grated or finely minced
- 2 garlic cloves, grated or finely minced
- 1 tablespoon olive oil
- salt + pepper
- 1 medium yellow onion, sliced
- 1 pound mushrooms, sliced
- 1 pound skinless, boneless chicken thighs cut into 1 inch pieces (I get my chicken from ButcherBox, which I highly recommend)
- 1 pound green beans, ends trimmed
- 1 cup stir fry sauce, or more if desired
- 2 tablespoons sesame seeds
- Cauliflower rice for serving
Stir Fry Sauce
- Combine all stir fry sauce ingredients and whisk to combine. Set aside.
- Heat a large skillet or cast iron skillet over medium high heat. Add 1 tablespoon olive oil and the chicken thighs. Season with a pinch of salt and pepper. Cook the chicken thighs until golden brown, about 5 minutes, stirring occasionally. Transfer to a large mixing bowl.
- In the same pan, cook the yellow onion, seasoned with a pinch of salt and pepper. Cook until soft, about 5 minutes, stirring occasionally. Transfer to the same large mixing bowl.
- In the same pan, cook the mushrooms, seasoned with a pinch of salt and pepper. Cook until soft, about 5 minutes, stirring occasionally. Transfer to the same large mixing bowl.
- In the same pan, cook the green beans, seasoned with a pinch of salt and pepper. Cook until soft, about 5 minutes, stirring occasionally. Transfer to the same large mixing bowl.
- Add the chicken, onions and mushrooms back to the skillet with the green beans, along with 1 cup of the stir fry sauce. Cook for another 3 minutes to reheat all the vegetables and to allow the sauce to heat thru and thicken, tossing as it cooks so all the vegetables get coated in the stir fry sauce.
- Top with sesame seeds and serve warm with cauliflower rice.
- Leftovers will keep refrigerated in an airtight container for 5 days.
For fun, the original photo from May 2014:
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78 Comments on “Whole30 + Keto Sesame Chicken Green Bean Stir Fry”
I used to have this recipe the non keto version and have somehow lost it. Is there any way I could get this again? I keep having to try and convert the ingredients back and it never seems quite right. This was my favorite green bean chicken recipe and I am a little lost without it.
The only difference between the Keto version of the stir fry and the non Keto version is the sauce Mark. Here is a link to the original sauce:
I made this for dinner last night. It was easy, family-friendly and delicious! Will definitely make again
I am so happy it was easy, family friendly and delicious Susan! What more could you ask for? :) Glad you will be making it again.
Our new favorite and for a girl that absolutely LOVES Chinese food, this is a great alternate. I love how simple this recipe is, with minimal cleanup and so much flavor. It is even better the next day!
I am so glad my mu shu pork, Asian beef bowls and chicken and green bean stir fry hits the spot when you are craving Chinese food Marissa. So happy it turned out flavorful for you.
Excellent recipe! Thank you for a delicious dinner!
You are so welcome for the recipe and I am so happy you enjoyed it Yulia. Thank you so much for the feedback, it really means a lot.
I have not tried this “Stir Fry Sauce” yet because there are ingredients that I have never heard of. Like: What are these items and where do I find them?
1. Coconut Aminos 2. Arrowroot Powder and 3. Date Paste.
I have never heard of these items, let alone where to find them.
Please help me because the fact that you can store and save this recipe for several dishes sounds absolutely wonderful to me!!
The ingredients are all linked in the recipe Kay. Click on the ingredient and the link will take you to a site you can purchase them. Coconut aminos is similar to soy sauce, it’s just a little more healthier. Arrow root powder is a gluten free thickening agent. Date paste is a natural sweetener. I sure hope you like the recipe!
This was so good and easy for mela prep! Definitely will make again!
I am so glad you liked my green bean chicken stir fry Sarah. I agree, I think it is a fantastic meal prep. I am so glad this has made it into your recipe rotation.
I’ve never made a recipe that has coconut aminos that I would want to make again (I love me some soy sauce), but this recipe is seriously so good! I was tempted to skimp in the ginger but don’t do it! I also cooked the onions and mushrooms together just to cut 5 min off of the cook time it worked great and I used chicken breasts instead of thighs. It was delicious and there were plenty of left overs too!
Yeah! I love it when a recipe can change someones mind about an ingredient. I am so happy you want to make this again. I agree, don’t skimp on the ginger! Thanks for sharing Heather.