chicken stir fry with green beans

Greetings and welcome to Solsarin.com, where you will find a delicious recipe for “chicken stir fry with green beans”.

sesame chicken stir fry with green beans in 30 minutes

It is easy to prepare a healthy sesame chicken and green bean stir fry in which fresh green beans, carrots and red bell pepper are simmered in a flavorful sesame ginger sauce. Enjoy it as-is or with rice, cauliflower rice, or quinoa, for a paleo, protein-packed weeknight dinner that’s perfect for meal prepping. It takes just 30 minutes to make this chicken and green bean stir fry.

It is very likely that if you are in the mood for something absolutely delicious, flavorful, and easy to make for dinner, then you need to give this easy chicken green bean stir fry a try.

There are so many rainbow veggies packed into this stir fry, it comes with a slightly sweet sesame ginger sauce, and it is topped off with roasted cashews for a little extra crunch.

My favorite thing about this meal is the fact that you can easily switch up vegetable and protein ingredients with whatever you have on hand. I’ve even put together tons of ideas for customizing it below, including a way to make it vegan! I’m positive this will become one of your favorite weeknight dinners as well.

Could you please tell me what kind of sauce goes into this chicken green bean stir fry?

As a general rule, stir fry sauces are composed of a number of different ingredients, such as soy sauce, sesame oil, rice vinegar, a sweetener such as sugar or honey, and a variety of seasonings. They are typically thickened with a thickening agent, such as cornstarch or arrowroot starch.

As part of this chicken and green bean stir fry, I make a mouth-watering delicious sesame ginger sauce that generously coats all the chicken and vegetables perfectly and all the while, there is still some extra sauce for serving over a bed of rice.

Chicken green bean stir fry is made up of the following ingredients:

The chicken green bean stir fry I have developed here is not only paleo-friendly, but it is also grain-free, gluten-free, dairy-free, and gluten-free, which means that it practically ticks all the boxes you could possibly want. In my opinion, this healthy stir fry recipe comes together in about 30 minutes, making it a great weeknight dinner option because it is packed with veggies. You can also mix and match this recipe with what you have in your fridge; don’t be afraid to get a little creative with what you have at hand! In order to make this green bean stir fry, you will need the following ingredients:

In the recipe we are using lean ground chicken, but you can also use ground turkey. You will cook it in sesame oil with some garlic powder, salt, and pepper, after which it will be cooked in the oven.

There are a lot of veggies in this stir fry, including carrots, onions, red bell peppers, and green beans, making it a rainbow of vegetables.

There are several ingredients in that delicious stir fry sauce: low sodium soy sauce, garlic, coconut sugar (or brown sugar), sesame oil, rice vinegar, fresh ginger, sesame seeds, red pepper flakes, arrowroot starch (or cornstarch) and arrowroot powder (or cornstarch). These will become pantry staples for a wide variety of meals to come.

In the case of garnishing: I enjoy topping my plate with roasted cashews, sesame seeds, and green onions.

Don’t be afraid to experiment with your favorite proteins

A unique feature of this healthy chicken green bean stir fry is the fact that it uses ground chicken or ground turkey instead of diced chicken breast (or thighs) in order for it to simmer in the delicious sauce, rather than being diced. It’s honestly better than takeout.

You can use chicken breasts or chicken thighs that have been diced

If you would like a vegan option, you can use 1 can of drained, rinsed chickpeas

For vegans, you can use cubed or crumbled tofu in place of the meat

If you don’t have green beans, try these other vegetables instead

In case you’re out of green beans or don’t like them, you can substitute them for any or a combination of the following:

The broccoli plant

The asparagus (Asparagus)

There is nothing like snow peas in the winter

The mushroom

A few extra bell peppers

The best way to cook chicken and green beans in a stir-fry

The stir fry sauce can be made as follows. Whisk together all the ingredients for the stir fry sauce in a medium bowl and set it aside until you are ready to use it.

You will need a large pot or deep skillet to cook the chicken. Add the sesame oil to the pot or deep skillet and cook the chicken with garlic powder, salt, and pepper until it is fully cooked.

Cook your veggies first. To start, cook the onion and carrots for a few minutes so they start getting soft, then add the rest of your veggies and cook them until the green beans are slightly tender but still have a bite to them.

Add the cooked ground chicken back to the pot with the veggies. Reduce the heat to low, and then add the sauce. Cook over low heat until the sauce begins to thicken, adding the cooked ground chicken back to the pot with the veggies.

You can garnish the stir fry with roasted cashews, sesame seeds, scallions/green onions, and sesame seeds before serving.

What is the best way to cook green beans for stir-fry?

Using this easy stir fry recipe, you’ll cook your green beans in a pan with a bell pepper for just about 6-8 minutes while they allow them to absorb flavors. You must make sure you do not overcook your green beans in order for them to retain a nice crunch. When you have cooked your green beans, you will see that they have turned a beautiful bright green color.

Stir fry can be served with a variety of dishes

As is, this stir fry is delicious, but I recommend serving it over the following:

Rice that is brown in color

Coconut rice is one of my most famous dishes

The quinoa plant

Rice made with cauliflower

You can either have rice or ramen noodles for dinner

What you need to know about storing

In the refrigerator, leftover green bean chicken stir fry can be stored for up to 3-4 days in an airtight glass container.

A list of ingredients by detail can be found below

In order to make the sauce, follow these steps:

Approximately 1/3 cup of low sodium soy sauce or coconut aminos

There are 13 cups of water in this recipe

There are three cloves of garlic that need to be minced

2 tablespoons coconut sugar, brown sugar, or honey may be substituted for the coconut sugar.

One tablespoon of sesame oil (preferably toasted sesame oil)

A tablespoon of rice vinegar is all you need

Grate one tablespoon of fresh ginger into a small bowl

Sesame seeds (or substitute 1 tablespoon of tahini for one tablespoon of sesame seeds)

Approximately 12 teaspoons of red pepper flakes

There should be 12 tablespoons of arrowroot starch (or cornstarch can also be substituted)

In the case of the chicken

An equal amount of sesame oil (preferably toasted sesame oil)

A pound of lean ground chicken (or ground turkey)

There are 12 teaspoons of garlic powder in this recipe

Salt and pepper freshly ground on a daily basis

It’s time for the vegetables

12 tablespoons of toasted sesame oil (preferably toasted sesame oil)

Thinly slice two large carrots and place them in a bowl

Chop 1 white onion into small pieces

The red bell pepper should be chopped into 1 inch pieces

You will need 12 ounces of fresh green beans, trimmed and cut in half

This is for the purpose of serving

Cashews, chopped into 12 cups, roasted and cooled

Scallions (only the green part of the onion)

An extra serving of sesame seeds

A detailed explanation of the instructions can be found here

To begin, you will need to prepare your stir fry sauce by whisking together the soy sauce, water, garlic, coconut sugar, sesame oil, rice vinegar, fresh ginger, sesame seeds, red pepper flakes, and arrowroot starch (or cornstarch) in a medium bowl. Set aside until ready to use.

I would suggest that you place 12 tablespoons of sesame oil in a large pot over medium heat. When the oil is hot, add the ground chicken, season it with garlic powder, salt and pepper, and cook it until the meat is no longer pink. Once cooked, transfer the meat to a bowl and set aside to cool. Keep the heat going in the pan while the meat is cooking.

Put 12 tablespoons of sesame oil into a pot. Add the chopped onion and carrots, and cook for 2-4 minutes until the onions begin to soften. After adding the green beans and bell pepper to the pot, cook for another 6-8 minutes, stirring frequently, until the green beans are a little tender but still a little firm. You will then add the cooked ground chicken back to the pot with the vegetables, immediately turning off the heat, and adding the sauce. Over low heat, cook the sauce for an additional 2-4 minutes until the sauce begins to thicken.

For a healthy dinner, serve this dish with brown rice or quinoa and garnish with roasted cashews, sesame seeds, and scallions. Serves four people.

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