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Ground Chicken and Green Bean Stir Fry Recipe

Name: Ground Chicken and Green Bean Stir Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1½ tablespoons olive or avocado oil; 12 ounces green beans; 1 red bell pepper (sliced into strips); ½ white or yellow onion (sliced into strips); ¼ teaspoon salt; ¼ teaspoon black pepper; 1 pound ground chicken; ¼ teaspoon salt; ¼ teaspoon black pepper; ½ cup coconut aminos or low sodium soy sauce; ¼ cup water; 1 tablespoon rice vinegar; 2 teaspoons sesame oil; 2 teaspoons garlic (minced); 1 teaspoon sriracha; ½ teaspoon chili powder; ½ teaspoon ground ginger; 2 teaspoons arrowroot flour (can sub cornstarch); green onions (chopped)

The Whole Cook

Ground chicken, green beans, bell pepper, and onion all simmer in a delicious sauce in this 30-minute stir fry! This entree is loaded with protein and can be served with rice, cauliflower rice, or even roasted potatoes.

Ingredients

1½ tablespoons olive or avocado oil

12 ounces green beans

1 red bell pepper (sliced into strips)

½ white or yellow onion (sliced into strips)

¼ teaspoon salt

¼ teaspoon black pepper

1 pound ground chicken

¼ teaspoon salt

¼ teaspoon black pepper

½ cup coconut aminos or low sodium soy sauce

¼ cup water

1 tablespoon rice vinegar

2 teaspoons sesame oil

2 teaspoons garlic (minced)

1 teaspoon sriracha

½ teaspoon chili powder

½ teaspoon ground ginger

2 teaspoons arrowroot flour (can sub cornstarch)

green onions (chopped)

Method

Heat oil in a large skillet on medium-high heat. (I recommend a 12" skillet so you have room for everything.) Once oil is hot, add the green beans, sliced onion, and sliced bell pepper. Sauté uncovered for 6 to 8 minutes, stirring frequently, until green beans have some browning but are still slightly crispy. Remove the vegetables from the skillet and add to a plate. Set aside.

Add the ground chicken to the now empty skillet. (You should have a little oil left behind from cooking the veggies. If you need more you can add some or use a bit of oil spray.) Use your spatula to crumble the meat. Cook, stirring occasionally, until cooked through and no longer pink. Stir in salt and pepper.

Add coconut aminos, water, rice vinegar, sesame oil, minced garlic, sriracha, chili powder, ground ginger, and arrowroot flour to a jar. Screw the lid on the jar and shake until well combined.

Add the green beans, onion, and bell pepper back to the skillet with the cooked chicken. Reduce the heat to low. Pour your sauce into the skillet and stir for 2 minutes. You should see the sauce thicken immediately.

Ladle into bowls with white rice, brown rice, cauliflower rice, or roasted potatoes. Top with sliced green onions before serving.

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