Healthy Chicken and String Bean Stir Fry

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.

Course dinner, lunch, main course

Cuisine asian

Keyword takeout

Prep Time 10

Cook Time 25

Servings

Calories 323kcal

Author Steph

Equipment

frying pan or wok

Ingredients

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

Sauce

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

Instructions

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.

Notes

WW Points:

4 WW points

Click here to track this recipe in the WW app.

Nutrition