Clean Eating Kung Pao Chicken

• Meat

  • 3 Chicken breasts, large

• Produce

  • 2 tbsp Garlic

• Condiments

  • 1 tbsp Honey
  • 1 tbsp Sriracha

• Baking & Spices

  • 1 tbsp Chili paste
  • 1 Salt and pepper
  • 1 tsp Sesame seeds

• Oils & Vinegars

  • 2 tbsp Sesame oil

• Nuts & Seeds

  • 2 tbsp Coconut aminos

• Other

  • 1 - 1.5 pounds of green beens

Found on fitfoodiefinds.com

Ingredients

• 3 large chicken breasts, thinly sliced
• 2 tablespoons of garlic, minced
• 2 tablespoons sesame oil
• 1 - 1.5 pounds of green beens
• 2 tablespoons coconut aminos (or soy sauce
• 1 tablespoon sriracha
• 1 tablespoon chili paste (or more, to taste)
• 1 tablespoon honey (or more, to taste)
• salt and pepper, to taste
• 1 teaspoon sesame seeds
• optional: crushed peanuts/cashews

Directions

• First, prep chicken by seasoning with salt and pepper and slicing it into thin, bite-sized pieces. Set aside. Then, prep the green beans but cutting off both ends. Set aside. Prep stir fry sauce by mixing together coconut aminos, sriracha, chili past, and honey in a small bowl. Set aside.
• Next, place 1 tablespoon of sesame oil and 1 tablespoon of minced garlic in a large sauce pan or wok. Turn to high medium/high heat.
• Add in chicken and sauté for about 5 minutes, or until partially cooked. Remove chicken and set aside.
• Place another tablespoon of sesame oil and minced garlic in the pan and turn to high heat. Add in green beans and sauté for about 5-7 minutes or until they begin to soften. Add in the chicken and continue to cook for 5ish more minutes or until the chicken is cooked all the way through.
• Once chicken is cooked, add in stir fry sauce and reduce heat to low/medium and let cook down for a few more minutes.
• Add in sesame seeds and let sit for at least 5 minutes so that the sauce can thicken a bit more. Serve hot.

Nutrition