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Green Bean Stir Fry with Chicken & Sesame Seeds


  • Author: Tastes Lovely
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 4 people 1x

Ingredients

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

Stir Fry:

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


Instructions

Stir Fry Sauce

Combine all stir fry sauce ingredients and whisk to combine. Set aside.

Stir Fry

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.

Notes

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.