Our favorite kind of recipe: fakeout takeout! This delicious stir fry recipe is going to become a staple in your house, just as it has in mine! What makes this recipe so great? The two main ingredients are things you most likely purchase on a weekly basis: chicken breast and string beans! The other ingredients consist of lots of pantry staples. This healthy chicken and string bean stir fry recipe is easy enough to execute on a busy weeknight for dinner, but also delicious enough to be a crowd pleaser for the whole family. Sweet, savory, sticky, and delicious.
What you’ll need to make this healthy chicken and string bean stir fry
To make this recipe, you’ll need a few pantry staples, and just some fresh ingredients:
- I like to use the ginger from the squeeze tube, sold in the produce section of the grocery store.
- chicken breast
- string beans
- To make this recipe super simple to execute, I use a 12 oz bag of fresh string beans (to steam in the microwave)
- coconut aminos
- I use this to keep this recipe gluten free; you can use low sodium soy sauce instead.
- corn starch
- rice wine vinegar
- coconut sugar
- sesame oil
If you love fakeout takeout recipes…
You are in the right place. Check out these other popular recipes that some claim taste better than real takeout!
And if you need the perfect side dish for this recipe, you can try these:
How to make this healthy chicken and string bean stir fry
To make this recipe, start by chopping the scallions and separating the white parts from the green parts. Next, mince the garlic and cut the chicken into bite sized-pieces. Preheat a wok or large frying pan over medium high heat, and add cooking spray. Add the white parts of the scallions, minced garlic and ginger to the pan, and cook for one minute or until fragrant. In the meantime, toss the chicken pieces into a bowl; coat them with the coconut aminos and the cornstarch.
Working in two batches, cook the chicken until golden brown and cook through to 165F. You can cover the pan with a lid to help the chicken cook through; make sure to not overcrowd the pan otherwise the chicken will not get a nice golden brown crust. Remove the first batch of chicken and move onto the second batch.
While the chicken cooks, steam the string beans in the microwave according to package directions. Add the cooked string beans to the pan with all of the cooked chicken. In a small bowl, combine the sauce ingredients and pour it over the chicken and string beans. Simmer for 5-10 minutes or until the sauce is thick and bubbly and thoroughly coating all of the ingredients. Serve with your favorite side dish; rice or cauliflower rice is recommended.
Healthy Chicken and String Bean Stir Fry
- frying pan or wok
Chicken and String Beans
- non-stick cooking spray
- 3 scallions, chopped; white and green separated
- 3 cloves garlic, minced
- 1 tsp ginger, squeeze tube
- 2 lbs chicken breast, cubed
- 1 tbsp corn starch
- 1 tbsp coconut aminos, used for gluten free; you can use low sodium soy sauce instead
- 12 oz string beans, bagged
- 6 tbsp coconut aminos, used for gluten free; you can use low sodium soy sauce instead
- 4 tbsp rice wine vinegar
- 4 tbsp coconut sugar
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tsp sriracha
- Chop the scallions and separate the white and green parts.
- Mince the garlic.
- Heat a large frying pan or wok over medium high heat. Add non-stick spray to the pan, and add the white parts of the scallions, the garlic and the ginger. Saute for 1-2 minutes until fragrant.
- Steam the string beans in the microwave according to package directions and set aside.
- Cube the chicken and toss the pieces in the corn starch and 1 tbsp of coconut aminos.
- Add more cooking spray to the same pan, and add the coated chicken pieces (working in batches to prevent over crowding).
- Cook on both sides until golden brown and cooked through (internal temperature should be 165F). Remove the chicken from the pan and repeat with the remaining chicken.
- Combine the sauce ingredients.
- Add the cooked string beans to the pan with the cooked chicken, and then add the sauce. Simmer for about 5-10 minutes on medium low heat or until the flavors meld and the sauce thickens.
- Garnish with the green parts of the scallions.
- Optional: serve with rice.
- 4 WW points