Easy Weeknight Chicken and Green Bean Stir Fry
Ingredients
For the chicken
- 1 tbsp avocado oil
- 2 lb. boneless skinless chicken thighs cut into thin pieces
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- salt and pepper to taste
For the sauce
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup coconut aminos
- 2 tbsp maple syrup, cane sugar, or honey
- 1/2 cup chicken stock
- 2 tbsp miso paste or oyster sauce
- 2 tbsp sugar
- 2 tsp sesame oil
- 1 tbsp cornstarch
For the green beans
- 2 tbsp butter or avocado oil
- 1 lb fresh green beans trimmed
- 1 medium onion cut in half and then quartered
- 3-4 cloves garlic minced
- 1/2 tbsp ginger minced
- salt and pepper to taste
Instructions
- Slice chicken thighs into 1/4" pieces . Combine the ingredients for the chicken in a large bowl and stir to coat, then set aside for 15 minutes to marinate.
- Combine the ingredients for the sauce in a small bowl and set aside.
- In a large skillet over medium-high heat, cook the chicken in the avocado oil for 10-12 minutes, stirring the chicken often to prevent sticking, until the chicken is cooked through. Remove the chicken to a plate.
- In the same skillet, stir fry the green beans for 2-3 minutes until slightly blistered, then add the onions and stir fry for another 30 seconds. Add in the ginger and garlic and stir fry for 30 seconds or until fragrant.
- Then add back the cooked chicken and pour in the sauce and mix until combined. Cook for another 1-2 minutes until the sauce has coated the chicken and green beans. Serve with steamed brown rice and enjoy!!