Skillet Chicken and Green Bean Stir-fry

Quick and easy skillet stir-fry featuring tender chicken breast, crisp green beans, and a savory ginger-garlic sauce, served over a simple side of plain cooked rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $2.49/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• one-pot
• stir-fry
• quick
• healthy
• savory
• fresh
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 12 ounce chicken breast (boneless, skinless, cut into thin strips)
• 2 cup green beans (trimmed)
• 0.5 white onion (medium, thinly sliced)
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 1 tablespoon coconut aminos (low sodium alternative to soy sauce)
• 1 tablespoon water
• 1 cup white rice (cooked)

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat. Add chicken breast strips and cook for 5-7 minutes until lightly browned and cooked through. Remove chicken from skillet and set aside.
2. Add green beans and thinly sliced white onion to the same skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp. Add minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.
3. Return chicken to the skillet. In a small bowl, whisk together coconut aminos and water, then pour over chicken and vegetables. Toss to coat and cook for 1-2 minutes to heat through.
4. Serve the stir-fry immediately with 1 cup cooked white rice.

Notes

To further reduce sodium, ensure your white rice is cooked without added salt. If coconut aminos are unavailable, you can create a similar savory, low-sodium flavor with a mix of rice vinegar, a touch of water, garlic, and ginger.

Nutrition (per serving)

• Calories: 425
• Protein: 41.2 g
• Carbohydrates: 37.1 g
• Fat: 11.5 g
• Fiber: 2.2 g
• Sodium: 654 mg
• Saturated Fat: 1.8 g
• Sugar: 5.9 g
• Cholesterol: 120 mg