This stir fry is colorful, packed full of veggies, and so, so good for you! We are essentially ‘garnishing’ the the stir fry with the chicken; spreading the eight ounce breast over 4 portions.
You could absolutely serve this alongside rice noodles, rice, or quinoa, but I served it on its own – simple, fresh, and super low carb for all of you on keto diets. I recommend using sweet bell peppers here – any color but green will do! You can make this gluten free very easily – simply swap out of the soy sauce for tamari (I would recommend 3 tablespoons of tamari, as it can be stronger/more fermented than regular soy sauce).
As with most stir fry recipes, this is very adaptable to boot! Swap in celery for the carrots, Chinese broccoli for the green beans… you get the idea! I garnished with sliced raw almonds instead of peanuts as that’s what I had on hand, but feel free to use peanuts, or even those delightful crunchy Asian noodles. This is great for workday lunches and keeps well for a few days in the refrigerator.
green bean, bell pepper + chicken stir fry.
adapted from epicurious.
8 ounce chicken breast, cut into 1/2–1 inch pieces
4 tablespoons low sodium soy sauce, divided
1.5 tablespoons raw honey, divided
1/4 teaspoon crushed red pepper
2 garlic cloves
2 tablespoons grapeseed oil, divided
12 ounces green beans or haricot vert, cut into 1 inch pieces
1 red bell pepper, thinly sliced
1 cup matchstick carrots (about 2 carrots)
1 tablespoon fresh ginger, minced
3 scallions, thinly sliced
1/4 cup sliced raw almonds
Mix pork, 1 tablespoon soy sauce, 1 tablespoon honey, half of garlic, and crushed red pepper in medium bowl. Mix remaining 3 tablespoons soy sauce and remaining 1/2 tablespoon honey in small bowl; set aside.
Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain green beans and shock in ice water to stop the cooking process.
Heat 1 tablespoon grapeseed oil in wok or large nonstick skillet over high heat. Add marinated chicken; stir-fry 3-4 minutes and remove. Add remaining 1 tablespoon oil to wok; add red bell pepper and stir-fry 1 minute. Add green beans, carrots, ginger, and remaining garlic; stir-fry 1 minute. Return chicken to wok along with reserved soy sauce-honey mixture; stir well until heated through, about 1-2 minutes longer.
Season to taste with salt and pepper if needed (I did not use any additional salt). Transfer to bowl. Sprinkle with sliced green onions and chopped almonds and serve.
Serves 4. *Please use organic ingredients wherever possible*