top of page

Chicken & Green Bean Stir-Fry

Tired of making the same ‘ol thing week after week? Add this low carb, gluten-free CHICKEN & GREEN BEAN STIR-FRY to your recipe rotation! The Palmini rice keeps it low carb without changing the flavor. In fact, it takes on the flavor of the stir-fry sauce, so you just get more stir-fry sauce goodness!


Use code JAYME20 at www.eatpalmini.com for 20% off your first order! 



CHICKEN INGREDIENTS

1 1/2 lbs thin cut chicken breast, cut into 1/2 inch pieces

2 Tbsp extra virgin olive oil, divided

2 Tbsp arrowroot powder

1 tsp salt

1/2 tsp fresh ground pepper


SAUCE INGREDIENTS

1/4 cup coconut aminos

1 Tbsp rice vinegar

1/2 tsp toasted sesame oil 

1 tsp fresh ginger, minced

1 Tbsp fresh garlic, minced

1/4 tsp red pepper flakes 


VEGETABLE INGREDIENTS

1 Tbsp extra virgin olive oil

12 oz fresh green beans, rinsed and trimmed

1 cup white onion, thinly sliced

1 (8 oz) pkg Palmini rice


HOW TO MAKE

-In a large bowl, combine 1 Tbsp extra virgin olive oil, and the rest of the chicken ingredients. Stir to fully coat chicken. Set aside.

-In a small bowl, whisk together the sauce ingredients. Set aside.

-In a large skillet over medium-high heat, add 1 Tbsp extra virgin olive oil.

-Add green beans and onions, and cook until slightly charred, about 5 minutes. -Transfer to a plate, and set aside.

-To the same skillet, add 1 Tbsp extra virgin olive oil.

-Working in batches to not crowd the pan, add chicken pieces in a single layer. Cook until golden brown on each side, about 3-4 minutes per side.

-Transfer first batch to a plate, and repeat until all chicken is cooked.

-Add the chicken and vegetables back into the skillet.

-Rinse Palmini according to package directions, and add to skillet. 

-Pour sauce into the skillet, and stir to fully coat chicken and vegetables.

-Let cook for 3 more minutes, or until stir-fry is warmed through.

-Enjoy!

Related Posts

See All

留言


bottom of page