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SideChef
Recipes
Dairy-Free
Green Bean and Chicken Stir Fry
Recipe

10 INGREDIENTS • 9 STEPS • 23MINS

Green Bean and Chicken Stir Fry

4
2 ratings
Green bean and chicken stir fry is a great easy dinner that is full of flavor and texture. The whole dish comes together in under 30 minutes and is guaranteed to leave you satisfied. Serve it over white or brown rice and enjoy it as a weeknight dinner or a simple make-ahead dish for your meal prepping.
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Saporito Kitchen
Hi, I'm Amanda and my goal is to provide you with tasty, seasonal recipes that are handcrafted and designed to inspire.
http://www.saporitokitchen.com/
Green bean and chicken stir fry is a great easy dinner that is full of flavor and texture. The whole dish comes together in under 30 minutes and is guaranteed to leave you satisfied. Serve it over white or brown rice and enjoy it as a weeknight dinner or a simple make-ahead dish for your meal prepping.
23MINS
Total Time
$1.90
Cost Per Serving
Ingredients
Servings
4
US / Metric
Frozen Green Beans
1 cup
Frozen Green Beans
Instant Rice
2 cups
Instant Rice
or Instant Brown Rice
Boneless, Skinless Chicken Thigh
1.5 lb
Boneless, Skinless Chicken Thighs
Corn Starch
1/4 cup
Corn Starch
Kosher Salt
1 pinch
Kosher Salt
Ground Black Pepper
1 pinch
Ground Black Pepper
Sesame Oil
3 Tbsp
Sesame Oil
Soy Sauce
2 Tbsp
Soy Sauce
Garlic Paste
1 tsp
Garlic Paste
Ginger Paste
1 tsp
Ginger Paste
Nutrition Per Serving
VIEW ALL
Calories
672
Fat
17.5 g
Protein
42.4 g
Carbs
81.5 g
Add to plan
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Green Bean and Chicken Stir Fry
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author_avatar
Saporito Kitchen
Hi, I'm Amanda and my goal is to provide you with tasty, seasonal recipes that are handcrafted and designed to inspire.
http://www.saporitokitchen.com/

Author's Notes

Leftovers will keep in an airtight container in the refrigerator for 3-5 days and can be reheated in the microwave for 1-2 minutes until heated through.
Cooking InstructionsHide images
step 1
Steam the Frozen Green Beans (1 cup) and cook the Instant Rice (2 cups) according to the package instructions.
step 2
While the rice and green beans are cooking, remove any excess fat from the chicken thighs and cut them into one-inch pieces.
step 3
Place the Boneless, Skinless Chicken Thighs (1.5 lb) in a large gallon-sized zip-top bag and add the Corn Starch (1/4 cup), Kosher Salt (1 pinch), and Ground Black Pepper (1 pinch). Zip the bag and gently toss it to coat the chicken completely in the cornstarch mixture.
step 4
Heat a large 12-inch nonstick skillet over medium heat on the stovetop.
step 5
While the skillet is heating, mix the Soy Sauce (2 Tbsp), Garlic Paste (1 tsp), and Ginger Paste (1 tsp) in a small bowl and set aside.
step 6
Pour the Sesame Oil (3 Tbsp) into the hot skillet and swirl the pan to coat the bottom.
step 7
Add the chicken to the hot oil in an even layer and cook for 2-3 minutes on each side until golden brown and cooked through.
step 8
Add the steamed green beans and sauce to the skillet and gently stir while cooking for 1-2 more minutes to combine the flavors.
step 9
Serve the chicken and green bean mixture over the cooked rice.
step 9 Serve the chicken and green bean mixture over the cooked rice.
Tags
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Dairy-Free
American
Chicken
Shellfish-Free
Dinner
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