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Ingredients
- 1 Tbsp sesame oil
- 1 1/2 lbs. skinless, boneless chicken breast, or tenders thinly sliced into smaller strips
- 2 Tbsps minced fresh ginger
- 3 fresh garlic cloves, minced
- 1 tsp chili flakes, or to taste
- 1 lb. fresh green beans, trimmed and halved
- 2 red bell peppers, seeded & sliced
- 2-3 Tbsps reduced-sodium soy sauce, or coconut aminos, or Bragg's liquid aminos
- Juice of 1 fresh squeezed orange
- 2-3 Tbsps toasted sesame seeds
Instructions
- Heat oil in a large wok or skillet, over medium-high heat.
- Add in your chicken pieces in a single layer and cook without stirring for 2 minutes or until browned on one side.
- Stir in your fresh ginger, garlic and chili flakes, then cook for 2 minutes more, or just until chicken is cooked through.
- Add in green beans and bell pepper, and stir fry for another 3 minutes or just until crisp-tender.
- Drizzle with soy sauce/coconut aminos, orange juice and simmer for 1 more minute.
- Taste test and adjust to your liking.
- Sprinkle with sesame seeds and remove from the heat.
- Serve with brown rice or quinoa.
This article and recipe adapted from this site
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