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
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.
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.