Ingredients
- 1½ lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1½ tbsp olive oil, divided
- ¾ tsp kosher salt, divided
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 lb fresh green beans, trimmed
- ¾ cup low-sodium chicken broth
- 3 tbsp low-sodium soy sauce or coconut aminos
- 1½ tbsp rice vinegar or apple cider vinegar
- 3 cloves garlic, minced
- 1 tbsp cornstarch
- ½ tsp sesame oil (optional)
Equipment
- Large skillet
- cutting board
- knife
- whisk
- mixing bowl
Method
- Heat 1 tbsp oil in a large skillet over medium-high. Toss chicken with ½ tsp salt, pepper, and garlic powder. Sear 4–5 minutes until mostly cooked.
- Add remaining ½ tbsp oil and green beans with ¼ tsp salt. Cook 3–4 minutes until crisp-tender.
- Whisk broth, soy, vinegar, cornstarch, and garlic. Pour into skillet and stir 1–2 minutes until the sauce thickens and coats chicken and beans. Add sesame oil if using.
- Check seasoning and serve hot.
Nutrition
Calories: 285kcalCarbohydrates: 11gProtein: 36gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 720mgPotassium: 640mgFiber: 3gSugar: 4gVitamin A: 750IUVitamin C: 20mgCalcium: 50mgIron: 1.2mg
Notes
Thin sauce with extra broth; thicken with another ½ tsp cornstarch in cold water. Add chili flakes for heat or lemon zest for brightness. Keep leftovers and sauce separate for best texture.
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