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Asian Chicken and Green Bean Stir-Fry

Asian Chicken and Green Bean Stir-Fry

Asian Chicken and Green Bean Stir-FryJump to Recipe button

 

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 Wraps and 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 the Coconut Secret brand 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!

 

 

 

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Asian Chicken and Green Bean Stir-Fry

Asian Chicken and Green Bean Stir-Fry


  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
Scale

Ingredients

  • 1 lb of ground chicken
  • 3 cups of whole green beans, trimmed
  • 1/3 cup + 2 tbsps of chicken broth, divided
  • 1/4 cup + 1 tbsp of coconut aminos
  • 1 tbsp of raw honey (optional)
  • 2 tsp of sesame oil
  • 2 tsp of arrowroot powder (or tapioca flour)
  • 1/4 tsp of minced ginger (optional)
  • a good quality salt to taste

Instructions

  1.  In a small bowl, mix together coconut aminos, raw honey, and 1/4 cup of the chicken broth until combined. Set aside.
  2.  Heat pan over medium heat and add sesame oil and minced ginger. Saute for 1-2 minutes, stirring frequently.
  3.  Add ground chicken and cook for about 5 minutes.
  4.  Add the coconut aminos and raw honey mixture to the pan, along with the green beans.
  5.  Cover, and continue cooking, stirring occasionally, until the green beans are tender (this took about 15-20 minutes for me).
  6.  Mix together the arrowroot powder and 2 tbsp of the broth until completely combined and add to the pan. Let cook for one minute to let the remaining liquid in the pan thicken, then remove from heat.

  • Method: Stovetop

Keywords: green beans, stir-fry, paleo, green bean stir-fry, asian stir-fry


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