Ground Chicken Stir Fry with Green Beans
Ready in less than 30 minutes, this easy ground chicken stir fry with green beans is a perfect meal for busy weeknights! It's basically a quicker, one pan version of my super popular Asian Chicken meatballs recipe and I love making it for meal prep with brown rice or cauliflower rice.
Servings: 4
Calories: 298kcal
Equipment
- skillet
Ingredients
- 1 lb Fresh green beans cleaned and ends removed; or buy the cleaned steam-in-the bag green beans to save more time
- 2 tsp Avocado oil can sub olive oil or coconut oil
- 1 lb Ground chicken
- 1 Tbsp Tomato paste
- ⅓ cup Coconut aminos can sub low sodium soy sauce if not gluten free
- 2 cloves Garlic minced or grated, can sub garlic powder
- 1 Tbsp Ginger grated, can sub ground ginger
- ¼ cup Honey or maple syrup
- 1 dash Salt
- 1 dash Crushed red pepper optional
- Brown rice or cauliflower rice for serving
Instructions
- Make the sauce by mixing honey, tomato paste, garlic, ginger, and coconut aminos together in a medium size bowl. Set aside.
- Place green beans and a sprinkle of salt in a large skillet; pour in ⅓ cup water.
- Bring green beans to a boil over high heat. As soon as water comes to a boil, lower heat, cover the pan and cook for 5-7 minutes, or until the beans are tender. They will continue to cook after, so be careful not to overcook.
- Remove green beans and wipe pan, if necessary.
- Add 2 tsp of avocado oil to the same skillet, then saute ground chicken over medium low heat until cooked through. Stir in sauce, then add green beans back to skillet and combine. Taste and adjust seasonings (I like to add a dash of salt and crushed red pepper), if needed.
- Serve with brown or cauliflower rice.
Notes
Serving size is 1/4 of the pan
21 Day Fix: 1 RED, 1 GREEN, .5 TSP, 3 sweetener TSP (per serving)
[These containers are just for stir fry - don't forget to count rice or cauliflower rice if you use them!]
WW: 7 points (per serving)
[Calculated using 98% Fat Free Ground Chicken and maple syrup] [These points are just for stir fry - don't forget to count rice or cauliflower rice if you use them!]
To prep ahead: The beauty of this recipe is it comes together so fast, meal prep isn't super necessary. But you could make your sauce in advance on meal prep day, or prep the entire dish ahead of time as it reheats very well.
To store: Store this stir fry in an air tight container for up to 3-4 days.
To freeze: If I were making this as a freezer meal, I would choose to just make the meat and sauce and skip the string beans until I was ready to reheat the dish, as they don't always hold up well in the freezer.
To reheat: This reheats well in a warm skillet or in the microwave for 1-2 minutes.
Nutrition
Calories: 298kcal | Carbohydrates: 27g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 571mg | Potassium: 924mg | Fiber: 3g | Sugar: 15g | Vitamin A: 851IU | Vitamin C: 15mg | Calcium: 75mg | Iron: 2mg