HEARTFOODIE BLOG: HEART HEALTHY DINNER RECIPES
Spicy Ginger Chicken Green Bean Stirfry w/ Steamed Brown Rice
Ingredients:
2-3 skinless, boneless chicken breasts, cut into strips
2 tbsp olive oil
1 sliced spanish onion
1 sliced red pepper
1 sliced yellow (or orange)
pepper
1 cup green beans
1 large sliced ginger
1 tbsp chili garlic sauce
3 tbsp oyster sauce
2 tbsp tamari sauce (low
sodium)
1 1/2 tbsp brown sugar
1/3 cup chicken broth (low sodium)
1/3 cup brown rice
white pepper to taste
7 Steps/Instructions:
Step 1: Start your brown rice to cook. I actually use a steam cooker to cook my brown rice. Hassle free and tastes delicious!
Step 2: Heat oil in pan over medium-high heat. Cook chicken until browned on both sides. Once chicken is cooked through and nicely browned. Add ginger, chili paste and garlic to chicken. Toss to coat evenly and cook for another 30 seconds. Remove chicken and set aside.
Step 3: Using the same pan, add onion, peppers and green beans. Cook for 4-5 minutes or until onions become translucent.
Step 4: Add chicken broth and deglaze pan. Reduce heat to medium, and let the broth reduce a bit and cook the vegetables through.
Step 5: In a separate dish, prepare the sauce. Add tamari, oyster sauce and brown sugar. Whisk together. Set aside.
Step 6: When the vegetables are done to your liking, add the chicken back in to the pan. Add the sauce. Stir until sauce is well incorporated and starts to thicken, approximately 2-3 minutes.
Step 7: In the last minute add a few dashes of white pepper (or to your liking). Stir one final time before serving on a bed of brown rice. Make sure to scoop up extra sauce from the pan.
Enjoy! (Enjoy more the next day!)
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heartfoodie ginger green bean chicken stir fry w/ brown rice
