Paleo + Whole30 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 paleo + whole30 sesame chicken green bean stir fry is my current favorite!
What’s in Paleo + Whole30 Sesame Chicken Green Bean Stir Fry?
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 Paleo + Whole30 Sesame Chicken and Green Bean Stir Fry
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.
Serving Paleo + Whole30 Sesame Chicken Green Bean Stir Fry
This is perfect served with cauliflower rice!
Sesame Chicken Green Bean Stir Fry Meal Prep
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.Print
Stir Fry Sauce:
1/2 cup coconut aminos
1/2 cup chicken broth
1 tablespoon arrowroot powder
1 tablespoon date paste (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 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.
Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator, or 6 months in the freezer. HEATING: If frozen, thaw overnight in the fridge. Then, either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes.
For fun, the original photo from May 2014:
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