Ingredients
Scale
- 3–4 boneless chicken breast, chopped into small 1/2 inch pieces
- 1/2 coconut aminos
- 1 heaping tablespoon tapioca powder
- 1 tablespoon sesame oil
- 2 large shallots, sliced
- 24 oz fresh green beans, cleaned and trimmed
- 2–3 scallions, sliced
- 1/2 red pepper flakes
Sesame Honey Sauce
- 1 tablespoon sesame oil
- 3 tablespoons honey
- 1/4 cup coconut aminos
- 1/4 cup liquid aminos
- 1 tablespoon sesame seeds
Mix all the sauce ingredients together in a small bowl. Set aside.
Instructions
- In a small/medium mixing bowl, combine the chicken, coconut aminos and tapioca powder. Mix so that the chicken is coated.
- Using a cast iron pan, wok or other heavy duty pan, heat it on high heat. Add the sesame oil. Once the pan is smoky hot, add the chicken in a even layer. Don’t mix or turn over for at least 3 minutes. You want that side of the chicken to brown. Turn over + mix the chicken up. Cook until the chicken is JUST cooked through. Remove the chicken from the pan to a plate or bowl.
- Return the pan to the heat. Add the shallots and green beans. Continue to cook on high heat, letting the green beans sit in the pan for 2 minute stretches – this helps them brown up nicely. Once the green beans are softened and have browned or started to brown, add in the chicken + Sesame Honey Sauce. Toss with tongs so that everything is combine and coated with the sauce.
- Heat up for 1-2 minutes and turn off the heat. Garnish with scallions and red pepper flakes.
Notes
**Tip – I used a cast iron pan. Highly recommend using one – its heat evenly + also helps char the green beans. Mine is a Lodge Cast Iron pan.
- Prep Time: 5
- Cook Time: 15
- Category: chicken
- Method: stove-top
- Cuisine: dinner