Ingredients
- 1/4 cup low sodium soy sauce or use gluten free soy sauce
- 1/2 cup chicken broth*
- 1 tablespoon cornstarch
- 2 tablespoons mirin
- 1 tablespoon sugar
- 2 teaspoons sesame oil
- 1/4 teaspoon white pepper
- 1 tablespoon canola oil divided
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 pound chicken breast sliced very thinly
- 2 cups green beans
- sesame seeds as garnish if desired
Instructions
- In a large measuring cup or bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, sesame oil and white pepper and whisk until everything is completely dissolved.
- In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side.
- Repeat with the second half of the chicken and an additional teaspoon of oil.
- Remove the chicken to a plate.
- Add in the remaining oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
- Stir the garlic and ginger well and add in the sauce, whisking well.
- Add in the green beans and let the sauce cook for 2-3 minutes until thickened.
- Add in the chicken and stir well to coat.
- Garnish with sesame seeds if desired.
Nutrition
Serving: 1cup | Calories: 238kcal | Carbohydrates: 14.8g | Protein: 26.9g | Fat: 9.1g | Saturated Fat: 0.8g | Cholesterol: 75mg | Sodium: 768mg | Fiber: 1.5g | Sugar: 6.3g
