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!
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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!
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