Easy Chicken Green Bean Stir Fry
This Easy Chicken Green Bean Stir Fry is ready in only 25 minutes! Sauté the veggies and chicken in the same pan for an easy and flavorful meal!
- 3 chicken breasts
- 1 lb fresh green beans, trimmed and halved
- 1/2 head of cabbage, red or green cabbage, sliced into thin strips
- 2 tbsp cooking fat of choice, I use extra virgin olive oil or avocado oil.
- salt & pepper
- 1/2 cup Coconut Aminos
- 1 tbsp rice vinegar , Can sub apple cider vinegar.
- 1 tbsp garlic, minced
- 1/4 tsp crushed red pepper flakes, Use 1/2 tsp if you like spicier flavors. That’s what I do!
Add cooking fat of choice to a large sauté pan or non stick skillet. Heat on medium high.
Dice your chicken breasts into cubes approximately 1 inch in diameter.
Once pan is hot, add your diced chicken to one half of the skillet. Add your cabbage and green beans to the other half of the skillet. Salt and pepper everything. Sauté for 4 to 5 minutes uncovered, stirring occasionally to flip and separate the chicken that gets stuck together. Chicken should be close to done with some color but should not be cooked through. Green beans and cabbage will have a bit of brown.
Add Coconut Aminos, rice vinegar, garlic, and crushed red pepper flakes to skillet. Stir all ingredients in skillet together. Reduce heat to medium and cover. Let it simmer for 5 to 6 minutes. (This will soften your green beans and cook the chicken all the way through.)
Turn off the heat and uncover. Let sit for 2 minutes to cook off a bit of the sauce.
To take full advantage of the sauce, serve over traditional rice, cauliflower rice, spaghetti squash, noodles, zoodles, or potatoes!
If you're not enjoying this stir fry over something (rice, cauliflower rice, spaghetti squash, noodles, zoodles, and potatoes are all great solutions) then you may want to reduce the Coconut Aminos you use so you have a bit less sauce. You can go with 1/3 cup if that's your preference.
You'll notice in the cooking instructions that I like to start with my chicken and veggies separated in the skillet. That makes it easier to flip the chicken and get some parts browned. I do stir the chicken in with the veggies before reducing the heat and covering, but not until I get to that step.
Calories: 353kcal, Carbohydrates: 22g, Protein: 39g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 108mg, Sodium: 912mg, Potassium: 1121mg, Fiber: 5g, Sugar: 7g, Vitamin A: 2040IU, Vitamin C: 76.3mg, Calcium: 101mg, Iron: 2.6mg