This recipe offers high quality protein, healthy fat, and natural carbs. If eaten earlier in the day, have with brown rice or quinoa. If later in the day, enjoy with more fibrous carbs.
3 boneless, skinless chicken breasts, thinly sliced into bite-size pieces
Salt and pepper, to taste
2 tablespoons reduced-sodium soy sauce
1 tablespoon Sriracha
1 tablespoon chili paste
1 tablespoon honey
2 tablespoons sesame oil, divided
2 tablespoons minced garlic, divided
24 ounces fresh green beans, ends trimmed
1 teaspoon sesame seeds
1 cup peanuts or cashews, crushed
This recipe is really good with brown rice and/or steamed or grilled broccoli and/or cauliflower.
1. Season chicken with salt and pepper and set aside.
2. Prep stir-fry sauce by mixing together soy sauce, Sriracha, chili paste and honey in a small bowl, and set aside.
3. Place 1 tablespoon sesame oil and 1 tablespoon minced garlic in a large skillet or wok on medium-high heat.
4. Add chicken, and sauté for about 5 minutes. Remove chicken (it will only be partially cooked), and set aside.
5. Place the remaining tablespoon of sesame oil and garlic in the pan and turn to high heat. Add green beans, and sauté for 5–7 minutes. Add chicken, and continue to cook for 5 more minutes, or until the chicken is cooked all the way through.
6. Add stir-fry sauce, and reduce heat to medium-low. Cook for a few more minutes, until the sauce has reduced and thickened slightly. Add sesame seeds, and let sit for at least 5 minutes, so the sauce can thicken a bit more.
7. Garnish with peanuts or cashews and serve hot. Enjoy!