Ingredients
For The Sauce:
- 1/4 cup low sodium soy sauce
- 1/4 cup honey
- 1 teaspoon lemon zest , one lemon
- 3 tablespoons lemon juice , 1-2 lemons
- 1 teaspoon toasted sesame oil
- 1 tablespoon ginger , grated
- 4 garlic cloves , minced
- 1 teaspoon chili garlic sauce
For The Chicken Stir-Fry:
- 1 1/2 pounds chicken breast , cut into 1 inch pieces
- 1/3 cup corn starch
- 1 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 10 ounces green beans , trimmed and cut in half
- 1-2 tablespoons vegetable oil
- 1 teaspoon sesame seeds
Instructions
- Whisk together all ingredients for the sauce, set aside.
- Toss the chicken with the cornstarch, salt and pepper, until chicken is fully coated. Set aside.
- 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.
- 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.
- Add the green beans back to the pan with the chicken. Pour in the sauce. Stir, scraping up any 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.
Nutrition
Calories: 191kcal | Carbohydrates: 18g | Protein: 19g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 689mg | Potassium: 427mg | Fiber: 1g | Sugar: 10g | Vitamin A: 271IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 1mg
