Description

A quick and flavorful Sesame Chicken & Green Bean Stir-Fry with ground chicken, fresh vegetables, and a rich sesame sauce, perfect for busy weeknights.

Ingredients

For the sauce:

1/3 cup low sodium soy sauce (alcohol-free)

1/3 cup water

3 cloves garlic, minced

2 tablespoons coconut sugar or brown sugar (or 1 tablespoon honey)

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar

1 tablespoon fresh grated ginger

1 tablespoon sesame seeds or 1 tablespoon tahini

1/2 teaspoon red pepper flakes

1/2 tablespoon arrowroot starch or cornstarch

For the chicken:

1/2 tablespoon toasted sesame oil

1 pound lean ground chicken or ground turkey

1/2 teaspoon garlic powder

Freshly ground salt and pepper

For the vegetables:

1/2 tablespoon toasted sesame oil

2 large carrots, thinly sliced

1 white onion, chopped

1 red bell pepper, chopped

12 ounces fresh green beans, trimmed and halved

For serving:

1/2 cup roasted cashews, chopped

Scallions (green tops only)

Extra sesame seeds

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Instructions

1. Make the sauce: In a medium bowl whisk together soy sauce, water, garlic, coconut sugar, sesame oil, rice vinegar, ginger, sesame seeds, red pepper flakes, and arrowroot starch. Set aside.

2. Heat 1/2 tablespoon sesame oil in a large skillet over medium heat. Add ground chicken, season with garlic powder, salt, and pepper, and cook until no longer pink, breaking it into small pieces. Transfer to a bowl and set aside.

3. In the same skillet, heat 1/2 tablespoon sesame oil. Add onion and carrots, cooking 2–4 minutes until slightly softened.

4. Add green beans and red bell pepper, cooking another 6–8 minutes until tender-crisp.

5. Return cooked chicken to the skillet. Lower the heat and pour in the sauce. Stir well and cook 2–4 minutes until sauce thickens and coats everything.

6. Serve over rice or quinoa. Garnish with roasted cashews, scallions, and extra sesame seeds.

Notes

Start cooking rice first if using brown rice as it takes longer to cook.

Vegetables can be swapped for broccoli, snap peas, or zucchini for variety.

For extra heat, drizzle with hot sauce before serving.

Keeps well in the fridge for up to 3 days in airtight containers.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stir-Fry
Cuisine: Asian-Inspired