Go Back
–+ servings

Chicken and Green Bean Stir Fry with Ginger Sesame Sauce

Teresa Ambra
Fantastic Asian stir-fry dish using chicken and lots of garden veggies. The Ginger Sesame Sauce is amazing. Serve over hot cooked brown rice that's been soaked for moist, plump rice.
No ratings yet
Print Recipe Pin Recipe
Prep Time 55 minutes
Cook Time 35 minutes
Total Time 1 hour 30 minutes
Course Chicken Main Dish, Chicken Main Dish/Stir Fry
Cuisine Asian
Servings 6

Ingredients
  

CHICKEN AND GREEN BEAN STIR FRY:

  • 1/2 cup carrot chips
  • 1/2 cup zucchini sliced
  • 1/2 cup yellow squash sliced
  • 1/2 cup celery sliced
  • 1/2 cup cauliflower florets
  • 1/2 cup broccoli florets
  • 1/2 cup sugar snap peas
  • 1 red bell pepper cut in strips (or an orange bell pepper will work)
  • 1 yellow bell pepper cut in strips
  • 8 oz. fresh mushrooms sliced
  • 2 cups green beans washed, ends trimmed
  • 1/2 red onion cut in strips
  • 2 cups chicken or turkey cubed (I used two boneless chicken breasts, but leftover rotisserie chicken will also work)
  • 3-4 tbsp. coconut oil (or avocado oil)
  • Ginger Sesame Stir Fry Sauce recipe below
  • 2 cups brown rice soaked or basmati rice, soaked (cooked with 6 cups water)

GINGER SESAME SAUCE:

  • 1/3 cup Tamari gluten free reduced sodium soy sauce (don't use regular soy sauce--it's too salty)
  • 3/4 cup chicken broth or vegetable
  • 1/4 cup rice wine vinegar
  • 3 1/2 tbsp. honey
  • 1 tbsp. sesame oil
  • 1/4 tsp. white pepper
  • 2 tbsp. coconut oil or olive oil
  • 2 cloves garlic minced
  • 1 tbsp. fresh ginger minced, I used 1 tsp. dry ginger
  • 2 tbsp. cornstarch
  • 1/4 cup water

Instructions
 

CHICKEN AND GREEN BEAN STIR FRY:

  • Place coconut oil in large Dutch oven or sauté pan.
  • Add chicken and saute until opaque -- about 5 minutes on each side.
  • Add carrots and cook about a minute on a medium heat.
  • Add zucchini, yellow squash, celery, cauliflower, broccoli, sugar snap peas, and beans.
  • Sauté about 5 minutes before adding peppers, mushrooms, and onions.
  • Cover with lid and sauté until over low to medium heat until vegetables are almost cooked through.
  • Add ginger sesame stir fry sauce and heat through.
  • Serve over prepared rice.

GINGER SESAME SAUCE:

  • In a bowl combine soy sauce, chicken (or vegetable) broth, rice wine vinegar, sesame oil, white pepper, and honey.
  • Dissolve the cornstarch in ¼ cup water.
  • Heat a pan over high heat, add the cooking oil swirling to coat.
  • Add garlic and ginger.
  • Cook, stirring until fragrant about 15 seconds.
  • Add soy sauce mixture and bring to a boil.
  • Reduce heat to medium and cook 1 minute.
  • Add the cornstarch solution and cook, stirring, until the sauce boils and thickens about 3-5 minutes.
  • There’s plenty of sauce for this recipe. You may not need it all.

Notes

To prepare rice: I use either a high quality Korean brown rice or basmati rice. Measure 2 cups of rice into colander. Rinse through a few times. Place rice in bowl and cover completely with water. Let rice sit on counter for at least an hour – 3 or 4 is even better. When ready to cook, drain rice in colander. Place rice in stockpot with 6 cups of water. Bring heat to a boil and then reduce heat to medium and cook about 25-30 minutes or until all the water is absorbed. Fluff rice. Cover and set aside until ready to serve.
Recipe for Ginger Sesame Sauce adapted from Connie K. at Food.com; source: adapted from Martin Yan, Chinese Cooking for Dummies.)
© Can’t Stay Out of the Kitchen
Keyword Asian, broccoli, carrots, cauliflower, chicken, gluten free, green beans, main dish, mushrooms, yellow squash, zucchini
Tried this recipe?Let us know how it was!