What I love about this chicken and green bean stir-fry is that it’s easy to prepare and it uses super minimal ingredients! The coconut aminos, honey, and ginger that the chicken and green beans cook in add such an amazing flavor to this dish.
I use coconut aminos in a variety of my meals such as,Honey Cashew Chicken Lettuce Wrapsand Slow-Cooker Asian Honey Chicken, because my three year old daughter has a soy allergy. Coconut aminos are an amazing alternative to soy sauce, which are made from coconut sap. I’ve tried theCoconut Secretbrand of coconut aminos, which is on the sweeter side and the Trader Joe’s brand which has a more tangy taste. Both brands are absolutely delicious!
Tips for making this recipe:
I highly recommend using fresh green beans (not canned) for a delicious result! If you aren’t able to use fresh, frozen works fine as well
Swap out the ground chicken for tofu for a vegetarian option
Omit the minced ginger if that isn’t your thing
Add water chestnuts, mushrooms, or any other veggies you are in the mood for
The raw honey in this recipe is totally optional and can be omitted to reduce sugar content
This stir-fry recipe is perfect for a lunch or dinner dish, and tastes amazing by itself or with a side of jasmine rice. However you have yours, I hope you enjoy this recipe as much as my family and I do!
I love to create recipes that nourish the body & soul. As someone with GERD (chronic acid reflux), Celiac Disease, & food allergies, I'm here to show you that you can still enjoy food even with dietary restrictions.