This Green Bean, Chicken & Ginger Stir Fry is incredibly easy to make. It contains less than 10 ingredients and can be made in under 30 minutes which makes it perfect for a quick and easy weeknight meal. It’s Whole30, Paleo, Grain Free, Gluten Free and very delicious!
Green beans are one of my favourite things to add to a stir fry. They become slightly charred and add a nice crunch to the mix of veggies and chicken. Although the simple 3 ingredient sauce doesn’t pack a lot of flavour, it’s the addition of white pepper and lots of ginger that really brings the dish to life. You can enjoy this easy stir fry on it’s own or over cauliflower rice to absorb any of the excess sauce which you won’t want to go to waste.
This Green Bean and Chicken Stir Fry lasts for a few days in the fridge so I always like to make to reheat the next day, the leftovers are just as tasty!
Looking for other takeout fake out recipes:
- Black Pepper Chicken
- Chicken Chow Mein
- Thai Basil Beef
- Sweet & Sour Pork
- Chicken Lettuce Wraps
- Kung Pao Cauliflower
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Green Bean, Onion & Chicken Stir Fry
Ingredients
Chicken
- 1.5 lbs chicken breasts cut into small cubes
- 1 tbsp coconut aminos (or tamari/soy sauce)
- 1 tbsp apple cider vinegar
- 1 tsp baking soda
Stir Fry Sauce
- 2 tbsp honey (or 3 medjool dates for Whole30)
- 1 tbsp apple cider vinegar
- 2 tbsp coconut aminos (or tamari/soy sauce)
Stir Fry
- 1 1/2 tbsp sesame oil
- 12 ounces green beans trimmed and halved
- 1 onion thinly sliced
- 2 tbsp finely diced ginger
- 2 cloves garlic finely diced
- 1/2 cup chopped scallions
- 1/2 tsp white pepper (or black pepper)
- 1 tsp white sesame seeds
Instructions
- In a bowl combine the cubed chicken with the coconut aminos, apple cider vinegar and baking soda and leave to sit for a few minutes.
- Whisk together the stir fry sauce ingredients (if using medjool dates blend them together in a blender)
- Heat 1 tbsp sesame oil in a wok or large skillet on high heat. Once hot, add the chicken and cook for 4-5 minutes until seared and golden on all sides. Transfer the chicken to a plate and set aside.
- Add the remaining 1/2 tbsp sesame oil to the wok. Once the oil it hot, add in the green beans and cook for 3 minutes until they begin to char. Lower the heat to medium, add the chopped ginger, garlic and onion and cook for 3 more minutes.
- Return the chicken to the wok along with the chopped scallions, sauce and white pepper and leave to cook for 3-4 minutes until the onion has softened. Sprinkle with sesame seeds before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
Excellent flavor! Sure to be a staple in our home. Thank you for sharing!
I absolutely love this dish and make it probably once every few months 🙂 curious though about your serving sizes. Your serving size for 2 people is 1.5lbs of chicken. Is that really how much you’d serve two people- 12ish oz each of chicken? Or am I reading that incorrectly? Or maybe that’s how much chicken we should all be eating for our meals!
Thank you for your lovely recipes always <3
This is absolutely delicious! I will be making it again.
One of my go to paleo dinners, thank you so much!
It was so easy to make and it tasted delish!! Thanks for making cooking such a delightful and yummy task!!
We just tried this tonight…it was SO good. My 9 and 6 year old had seconds. Thank you!
This recipe is delicious! I made it for a Whole30 meal along with coconut cauliflower rice. The only change if made is I added more coconut aminos to the sauce to thin it a little.