30 Minute Sesame Chicken Green Bean Stir Fry
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30 Minute Sesame Chicken Green Bean Stir Fry
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Healthy sesame chicken green bean stir fry made with gorgeous veggies like fresh green beans, carrots and red bell pepper all cooked in a flavorful sesame ginger sauce. This easy chicken and green bean stir fry takes just 30 minutes to make for a paleo, protein-packed weeknight dinner that's great for meal prep. Enjoy as-is or with rice, cauliflower rice or quinoa!
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Ingredients
- For the sauce
- 1/3 cup low sodium soy sauce or coconut aminos
- ⅓ cup water
- 3 cloves garlic, minced
- 2 tablespoons coconut sugar or brown sugar (or sub 1 tablespoon honey)
- 1 tablespoon sesame oil (preferably toasted sesame oil)
- 1 tablespoon rice vinegar
- 1 tablespoon fresh grated ginger
- 1 tablespoon sesame seeds (or sub 1 tablespoon tahini)
- ½ teaspoon red pepper flakes
- ½ tablespoon arrowroot starch (or sub cornstarch)
- For the Chicken
- 1/2 tablespoon sesame oil (preferably toasted sesame oil
- 1 pound lean ground chicken (or ground turkey)
- ½ teaspoon garlic powder
- Freshly ground salt and pepper
- For the veggies
- ½ tablespoon toasted sesame oil (preferably toasted sesame oil)
- 2 large carrots, thinly sliced
- 1 white onion, chopped
- 1 red bell pepper, chopped
- 12 ounces fresh green beans, trimmed and cut in half
- For serving
- ½ cup Roasted cashews, chopped
- Scallions (green part of the onion only)
- Extra sesame seeds
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Instructions
- First make your stir fry sauce: in a medium bowl, whisk together the soy sauce, water, garlic, coconut sugar, sesame oil, rice vinegar, fresh ginger, sesame seeds, red pepper flakes and arrowroot starch (or cornstarch). Set aside.
- Add ½ tablespoon sesame oil to a large pot and place over medium heat. Once oil is hot add in ground chicken and season with garlic powder, salt and pepper. Quickly begin to break up the meat and cook until no longer pink. Once cooked, transfer meat to a bowl and set aside. Keep heat in pan.
- In the same pot, add ½ tablespoon sesame oil. Add in chopped onion and sliced carrots and cook for 2-4 minutes until onions begin to soften. Next add in green beans and bell pepper and cook, stirring frequently, for an additional 6-8 minutes or until green beans are slightly tender but still have a bite. Add cooked ground chicken back to the pot with the veggies. Immediately turn the heat to low and add in the sauce. Cook for an additional 2-4 minutes over low heat until the sauce begins to thicken.
- Serve with brown rice or quinoa for a healthy dinner. Garnish with roasted cashews, a few extra sesame seeds and scallions. Serves 4.
Notes
- If you are serving with rice, I suggest starting the rice first before you begin cooking, especially if it’s brown rice as it takes about 40 minutes total to cook.
Nutrition Information
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Serving
1serving (based on 4)
Calories
440cal
(22%)
Carbohydrates
29.8g
(10%)
Protein
25.6g
(51%)
Fat
25.3g
(39%)
Saturated Fat
5.2g
(26%)
Fiber
5.8g
(23%)
Sugar
14.2g
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 440cal | 22% |
| Carbohydrates | 29.8g | 10% |
| Protein | 25.6g | 51% |
| Fat | 25.3g | 39% |
| Saturated Fat | 5.2g | 26% |
| Fiber | 5.8g | 23% |
| Sugar | 14.2g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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