For The Stir Fry Sauce Sauce:
¼ cup low sodium soy sauce
¼ cup honey
1 teaspoon lemon zest one small lemon
3 tablespoons lemon juice 1-2 lemons
1 teaspoon toasted sesame oil
1 tablespoon grated ginger root
4 garlic cloves minced
1 teaspoon chili garlic sauce
For The Chicken Stir Fry:
1 ½ pounds chicken breast Cut into 1 inch pieces
⅓ cup corn starch
1 teaspoon salt
¼ teaspoon pepper
10 ounces green beans trimmed and cut in half
1-2 tablespoons vegetable oil
1 teaspoon sesame seeds optional, for garnish


1.Whisk together all ingredients for the sauce, set aside.
2.Toss the chicken with the cornstarch, salt and pepper, until chicken is fully coated. Set aside.
3.Heat a sauté pan over medium high heat. Add one tablespoon of oil. Cook the green beans, stirring often, until starting to blister, 3-4 minutes. Remove from pan and reserve on a plate.
4.Add the second tablespoon of oil to the pan. Add the chicken, but do not overcrowd the pan. Cook in two batches if necessary. Cook chicken 3-4 minutes per side, until cooked through.
5.Add the green beans back to the pan with the chicken. Pour in the sauce. Stir, scraping up and browned bits on the bottom of the pan. Cook for 2-3 minutes, until chicken and green beans are fully coated and sauce has thickened. Garnish with sesame seeds and serve over rice if desired.

Leave a Reply

Your email address will not be published.