This Green Bean, Chicken & Ginger Stir Fry is incredibly easy to make. It contains less than 10 ingredients and can be made in under 30 minutes which makes it perfect for a quick and easy weeknight meal. It’s Whole30, Paleo, Grain Free, Gluten Free and very delicious!

Green Bean & Chicken Stir Fry

Green beans are one of my favourite things to add to a stir fry. They become slightly charred and add a nice crunch to the mix of veggies and chicken. Although the simple 3 ingredient sauce doesn’t pack a lot of flavour, it’s the addition of white pepper and lots of ginger that really brings the dish to life. You can enjoy this easy stir fry on it’s own or over cauliflower rice to absorb any of the excess sauce which you won’t want to go to waste.

This Green Bean and Chicken Stir Fry lasts for a few days in the fridge so I always like to make to reheat the next day, the leftovers are just as tasty!

Green Bean & Chicken Stir Fry

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If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Green Bean, Onion & Chicken Stir Fry

Every Last Bite
This Green Bean, Chicken & Ginger Stir Fry is incredibly easy to make. It contains less than 10 ingredients and can be made in under 30 minutes which makes it perfect for a quick and easy weeknight meal.
4.2 from 5 votes
Prep Time 8 mins
Cook Time 15 mins
Total Time 23 mins
Diets Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Whole30
Servings 2
Calories 580 kcal

Ingredients
  

Chicken

  • 1.5 lbs chicken breasts cut into small cubes
  • 1 tbsp coconut aminos
  • 1 tbsp apple cider vinegar
  • 1 tsp baking soda

Stir Fry Sauce

  • 3 medjool dates (or 2 tbsp honey)
  • 1 tbsp apple cider vinegar
  • 2 tbsp coconut aminos

Stir Fry

  • 1 1/2 tbsp sesame oil
  • 12 ounces green beans (350 grams) trimmed and halved
  • 1 onion thinly sliced
  • 2 tbsp finely diced ginger
  • 2 cloves garlic finely diced
  • 1/2 cup chopped scallions
  • 1/2 tsp white pepper (or black pepper)
  • 1 tsp white sesame seeds

Instructions
 

  • In a bowl combine the cubed chicken with the coconut aminos, apple cider vinegar and baking soda and leave to sit for a few minutes.
  • In a blender or nutribullet combine the ingredients for the sauce and blend until smooth. Set aside.
  • Heat 1 tbsp sesame oil in a wok or large skillet on high heat. Once hot, add the chicken and cook for 4-5 minutes until seared and golden on all sides. Transfer the chicken to a plate and set aside.
  • Add the remaining 1/2 tbsp sesame oil to the wok. Once the oil it hot, add in the green beans and cook for 3 minutes until they begin to char. Lower the heat to medium, add the chopped ginger, garlic and onion and cook for 3 more minutes.
  • Return the chicken to the wok along with the chopped scallions, sauce and white pepper and leave to cook for 3-4 minutes until the onion has softened. Sprinkle with sesame seeds before serving.
Nutrition
Calories: 580kcalCarbohydrates: 25gProtein: 77gFat: 20gSodium: 1550mgSugar: 9g
Tried this recipe?Leave a comment below and let us know how it was!

Green Bean & Chicken Stir Fry