Description
A quick, 30-minute stir-fry featuring juicy chicken and crisp green beans in a savory-sweet sesame sauce with ginger and lime. Perfect for high-protein dinners and meal prep.
Ingredients
1.25 lbs chicken (cut into 1-inch bite-sized cubes for even cooking)
0.75 tbsp avocado oil (I prefer Chosen Foods for its high smoke point)
1/4 cup coconut aminos (gives a deep umami flavor with less sodium)
1.5 tbsp honey
1.25 tbsp sesame oil
0.75 tsp ginger (freshly grated for a spicy, aromatic kick)
1 tbsp garlic
2 tbsp rice vinegar (I use Marukan seasoned rice vinegar)
1/4 tsp black pepper
1 tsp lime zest
1 tbsp lime juice
1 tbsp sesame seeds
1/8 tsp red pepper flakes
2 cups green beans (trimmed and snapped into 2-inch pieces)
1 cup white rice (cooked per package directions)
Instructions
- Prep Ingredients: Cut chicken into 1-inch cubes. Grate ginger, mince garlic, zest and juice lime. Trim green beans. Whisk coconut aminos, honey, 1 tbsp sesame oil, ginger, garlic, rice vinegar, black pepper, lime zest, and lime juice in a bowl. Set sauce aside.
- Cook Chicken: Heat avocado oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook undisturbed for 4-5 minutes until browned on one side. Stir and cook for another 3-4 minutes until cooked through.
- Add Vegetables: Push chicken to one side of the pan. Add the green beans to the empty space. Cook for 2-3 minutes, stirring occasionally, until bright green and crisp-tender.
- Combine and Simmer: Pour the prepared sauce over the chicken and green beans. Add red pepper flakes. Stir everything together and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly and coats everything.
- Finish and Serve: Remove from heat. Stir in the remaining 0.25 tbsp sesame oil and the sesame seeds. Serve immediately over cooked white rice.
Notes
- For a spicier dish, increase red pepper flakes to 1/4 tsp or add a drizzle of chili oil at the end.
- Coconut aminos can be found in most grocery stores near soy sauce or in the health food section.
- Store leftovers in an airtight container for up to 4 days. Reheat in a skillet with a splash of water.
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups chicken & beans + 1/2 cup rice)
- Calories: 420
- Sugar: 10g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg