Quick Sesame Chicken and Green Bean Stir Fry (Print version)
Tender chicken and crisp green beans tossed in a glossy sesame ginger sauce for a fast 30-minute stir fry.
# Ingredients:
For the sesame sauce
01 -
1/3 cup (80 ml) low-sodium soy sauce or tamari
02 -
1/3 cup (80 ml) water
03 -
2 tablespoons brown sugar or coconut sugar
04 -
1 tablespoon toasted sesame oil
05 -
1 tablespoon rice vinegar
06 -
3 cloves garlic, minced
07 -
1 tablespoon fresh ginger, grated
08 -
1 tablespoon sesame seeds
09 -
1/2 teaspoon red pepper flakes, optional
10 -
2 teaspoons cornstarch
For the stir fry
11 -
1 tablespoon toasted sesame oil, divided
12 -
1 lb (450 g) lean ground chicken
13 -
1/2 teaspoon garlic powder
14 -
1/2 teaspoon kosher salt, plus more to taste
15 -
1/4 teaspoon black pepper
16 -
1 small yellow onion, chopped
17 -
2 medium carrots, thinly sliced
18 -
12 oz (340 g) fresh green beans, trimmed and halved
19 -
1 red bell pepper, chopped
For serving
20 -
1/3 cup (45 g) roasted cashews, roughly chopped
21 -
2 scallions, thinly sliced
22 -
Extra sesame seeds
23 -
Cooked rice, noodles, quinoa, or cauliflower rice, optional
# Instructions:
01 -
In a medium bowl, whisk the soy sauce, water, brown sugar, sesame oil, rice vinegar, garlic, ginger, sesame seeds, red pepper flakes, and cornstarch until smooth. Set near the stove.
02 -
Heat 1/2 tablespoon sesame oil in a large skillet over medium-high heat. Add the ground chicken, garlic powder, salt, and pepper. Cook for 5-6 minutes, breaking it up, until no pink remains and the chicken reaches 165°F.
03 -
Transfer the chicken to a bowl. Add the remaining 1/2 tablespoon sesame oil to the same skillet, then add the onion and carrots. Cook for 2-3 minutes until the onion starts to soften.
04 -
Stir in the green beans and red bell pepper. Cook for 5-7 minutes, stirring often, until the beans are bright green and crisp-tender.
05 -
Return the chicken to the skillet and reduce the heat to medium-low. Whisk the sauce once more, pour it in, and stir for 1-2 minutes until glossy and thick enough to coat the chicken and vegetables.
06 -
Remove from the heat. Top with cashews, scallions, and extra sesame seeds. Serve hot with rice, noodles, quinoa, or cauliflower rice if desired.
# Good to know:
01 -
Best served hot while the green beans are still crisp-tender.
02 -
Nutrition estimate does not include rice, noodles, quinoa, or cauliflower rice.
03 -
For a gluten-free version, use tamari or coconut aminos instead of regular soy sauce.