One evening last week I made my Beef & Broccoli for dinner. It’s so good, y’all. It got me thinking that I really needed to do a chicken stir fry recipe too.
Stir fry is always such a good dinner idea. It’s usually fast (this one sure is!) and everything goes in one pan. The very best meals are the kind that don’t require I spend the evening washing dishes.
Today it’s all about this Garlic Crushed Red Pepper Chicken Stir Fry.
Spoiler alert. It says “crushed red pepper” in the title so there’s your big clue that it’s spicy. If you’re not into heat or if you’re feeding small children I recommend checking out a milder dish like that Beef & Broccoli I referenced above. Or cut back on the red pepper flakes. A little can go a long way.
I went with chicken as my protein because I always have frozen chicken on hand to thaw out. Do you? I find that anything with chicken is usually a perfect solution for busy moms like me.
Sometimes chicken can seem a little bland but it’s really all about the preparation. This particular stir fry is anything but bland. It has a big kick because it’s packed full of big flavors like garlic and crushed red pepper.
Plus all those yummy spices make the green beans extra special too. We don’t do boring veggies at my house and these green lovelies are no exception.
Give this delicious stir fry a try one evening for dinner this week. You’ll be happy you did!
Garlic Crushed Red Pepper Chicken Stir FryPrint Recipe Pin Recipe
- 1 tbsp cooking fat of choice I prefer olive oil or coconut oil
- 4 chicken breasts
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp dried basil
- 16 oz fresh green beans
- 1 tbsp ghee or butter
- 3 tbsp coconut aminos
- 1/2 tsp ground ginger
- 1 1/2 tsp minced garlic or 3 cloves garlic
- 1/2 tsp crushed red pepper flakes
Optional: sesame seeds
- Add 1 tablespoon cooking fat of choice (I prefer ghee or olive oil) to a large saute pan or cast iron skillet. Heat on medium high.
- Dice your chicken breasts into chunks approximately 1 inch in diameter. Once pan is hot add your chicken. Sprinkle salt, pepper, and dried basil on top of chicken. Stir. Brown on both sides.
- When the chicken is browned add ghee, coconut aminos, garlic, ginger, and crushed red pepper flakes. Stir.
- Chop your green beans into halves or thirds and add to the pan. Stir.
- Cover and cook on medium to medium low heat for 10 minutes, stirring frequently to scrape up the browned bits from the bottom of the pan. (Those are yummy!)
- Chicken should be cooked through and green beans should be softened but not totally wilted.
- Sprinkle with sesame seeds (optional) and serve!
You can substitute soy sauce for coconut aminos if you prefer. However, since soy sauce has a much stronger flavor and contains more salt you may want to use a little less than you would if it was coconut aminos.
Made this and loved it? If you share it on Instagram tag me so I can check it out!
Don’t forget to check out this Beef & Broccoli. It’s also Whole30 compliant, gluten free, and dairy free.