92% EBT-Friendly

Made by Mayra Wendolyne

Follow her on:

A quick and healthy copycat of the Panda Express favorite! Tender chicken and crisp green beans are coated in a savory-sweet sauce with hints of ginger and sesame for a delicious, low-carb stir-fry ready in minutes.

Ingredients:

0.5x

1x

2x

4x

 

•   1 lb boneless, skinless chicken thighs (cubed)
•   1-2 tbsp all-purpose flour (or cornstarch for gluten-free)
•   1 tbsp cooking oil (avocado, vegetable, or sesame)
•   1/4 cup coconut aminos (or low-sodium soy sauce)
•   1 tbsp rice wine vinegar
•   1 tsp toasted sesame oil
•   1/2 tsp ginger powder
•   1/2 tsp garlic powder
•   1 tbsp honey
•   1/2 tsp red chili flakes
•   2 cups fresh green beans (ends trimmed)
•   1 cup cermini mushrooms (or white, sliced)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Cube 1 lb of boneless, skinless chicken thighs.
2. In a bowl, toss the chicken cubes with 1-2 tbsp of flour to lightly coat.
3. Heat oil in a large pan or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until it begins to brown.
4. While the chicken cooks, add the sauce ingredients: 1/4 cup coconut aminos, 1 tbsp rice wine vinegar, 1 tsp toasted sesame oil, 1/2 tsp ginger powder, 1/2 tsp garlic powder, 1 tbsp honey, and 1/2 tsp red chili flakes. Stir to combine.
5. Add 2 cups of fresh green beans (trimmed) and 1 cup of sliced mushrooms to the pan with the chicken.
6. Continue to cook, stirring frequently, until the chicken is cooked through, the green beans are tender-crisp, and the sauce has thickened slightly, about 5-7 minutes.
7. Serve immediately, optionally over cauliflower rice.

Get Mayra Wendolyne’s Cookbook