Description
A simple stir fry with chicken, green beans and homemade stir fry sauce.
Ingredients
Scale
- ¼ cup low sodium soy sauce
- 2 Tbsp. honey or brown sugar
- 1 Tbsp. rice wine vinegar
- ½ Tbsp. Sriracha
- ½ Tbsp. sesame oil
- 2–3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 1 Tbsp. cornstarch
- ¼ cup unsalted chicken, beef or vegetable stock
- 1 Tbsp. oil
- 1 lb. boneless skinless chicken breast, thinly sliced
- ½ tsp. kosher or sea salt, divided
- ½ tsp. ground black pepper, divided
- 1 pound fresh green beans, trimmed
- 2 cups cooked brown rice or quinoa
Instructions
- In a small bowl, whisk together soy sauce, honey or brown sugar, vinegar, Sriracha, sesame oil, garlic and ginger. In a separate bowl, vigorously whisk together the cornstarch and stock until dissolved. Whisk the cornstarch mixture into soy sauce mixture until combined. Set aside.
- In a large skillet, heat the oil to medium-high. Add the sliced chicken and season with half of the salt and black pepper and cook 2-3 minutes. Once lightly browned, turn each piece using tongs and cook an additional 2-3 minutes or until chicken is firm. Remove from the skillet and set aside. Add the green beans to the skillet, add ¼ cup water and place a lid on the top. Cook 3-4 minutes, then remove the lid and cook until the water completely evaporates. Season with the remaining salt and black pepper. Add the chicken back in, then add the sauce to the skillet and cook, stirring frequently, until sauce has thickened.
- Serve stir fry over cooked rice or quinoa.
Notes
Cooking Tip: The stir fry sauce can be made in advance and store, sealed, in the refrigerator for up to 1 week.
Substitution Tip: Try broccoli instead of green beans.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 228
- Sugar: 6g
- Sodium: 587mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 37mg
Keywords: stir fry, green beans, chicken, weeknight, skillet, dinner