Chicken and Green Bean Stir Fry
A stir fry is one of my favorite ways to incorporate protein and veggies into my meals. Here's a great dinner idea that is packed with nutrients.
Ingredients:
- 1/4 cup Tamari
- 2 teaspoons Toasted Sesame Oil
- 1 tablespoon Rice Wine Vinegar
- 3 tablespoons Coconut Oil
- 1 lb. Green Beans, trimmed
- 1 inch Ginger, minced
- 2 Garlic Cloves, minced
- 2 teaspoons Green Onion, chopped
- 2 boneless, skinless Chicken Breasts, diced into 1-inch cubes
- 1 cup julienned Red Bell Peppers
- 1/2 cup Water Chesnuts
Directions:
- In a small bowl, whisk tamari, sesame oil, and rice wine vinegar
- Heat 2 tablespoons of coconut oil in a large skillet, over medium-high heat
- Add green beans and saute for a few minutes, until beans turn dark green and are tender but still crisp. (If the beans are particularly thick, add 2 tablespoons of water to the pan and cover for a few minutes to steam cook the beans).
- Do not overcook the green beans, they will go back in the pan briefly again
- Remove the beans from the pan and set aside
- Add one more tablespoon of coconut oil to the pan, and add ginger, garlic, green onions, and chicken.
- Saute, stirring continuously until the chicken is lightly browned and cooked through.
- Add the red bell peppers and saute for another minute
- Add water chestnuts and saute for an additional minute
- Next, add the Tamari mixture and cooked green beans
- Use a spatula or wooden spoon to toss all the ingredients together, and saute for 2-3 minutes to complete cooking
- Serve over brown rice, top with a dash of sesame oil and garnish with sesame seeds
Nutrition:
- 483 calories
- 42g protein
- 29g carbohydrates
- 19g net carbs
- 10g dietary fiber
- 7g total sugar
- 0g added sugar
- 23g total fat
- 13g saturated fat
Makes 2 Servings
