Crispy Chicken Stir Fry

• servings: 5 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

2 pounds boneless, skinless chicken breast, cut into 2-inch cubes

3 tablespoons cornstarch

1/4 cup toasted sesame oil

3/4 pound green beans, trimmed and cut into 3" pieces

3 large garlic cloves, minced

1 tablespoon minced fresh ginger

1/4 cup low sodium soy sauce or tamari

1 teaspoon chili paste, such as Sambal Oelek (or 1/2 tsp red pepper flakes)

1/4 teaspoon sea salt, optional

sesame seeds, optional

minced cilantro, optional

Directions

In a medium sized bowl toss together the chicken and cornstarch.

In a large skillet (or wok) heat 2 tablespoons of sesame oil over medium heat until glistening, about 2 minutes. Working in small batches, add in the chicken and allow to crisp, about 8 minutes. Turn often until all sides are golden brown and chicken is cooked through. Repeat steps until all chicken is cooked, adding more oil only if necessary.

Once chicken is cooked add remaining 2 tablespoons of sesame oil to the pan and bring to high heat. The oil should be glistening and almost smoking. Add in green beans stirring often until blistered (little dark spots) and just barely tender, about 5 minutes. Remove from pan.

Reduce heat to medium-low, allow skillet to cool down slightly. Stir in garlic, ginger, soy sauce, and chili paste. Stir until all ingredients are combine and garlic is fragrant, about 2 minutes. Add chicken and green beans back to the pan stirring until coated in sauce. Taste and season with salt if desired.

Sprinkle with sesame seeds and cilantro and serve warm.

Notes

Laura N - 02/04/2025

• Used Worcestershire sauce instead of soy sauce. Great substitute

Nutrition

• Calories: 365
• Total Fat: 16 g
• Saturated Fat: 3 g
• Cholesterol: 132 mg
• Sodium: 621 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 43 g