In a small sauce pot, bring 1 cup water to boil. Once boiling add the brown rice to the pot. Turn the heat to low and cover with a lid. Cook for 20 minutes.
After 20 minutes remove the rice for the heat, leave covered for 10 minutes.
While the rice is cooking, with 5 minutes left on low, begin cooking the other ingredients.
Heat a large saute pan over medium heat, add 1 tsp extra virgin olive oil and toss in green beans, garlic, ginger, scallions, and 1 tbsp soy sauce. Cook for 4-5 minutes, stirring consistently.
Remove green bean mixture from pan and add 1 tsp extra virgin olive oil, to begin cooking the chicken. Arrange the chicken in the pan to cover the entire bottom of the pan, leave chicken untouched for 3-4 minutes to get one side golden brown.
Then stir chicken and cook for another 2-3 minutes. Once chicken is almost fully cooked add the bean mixture back into the pan with remaining soy sauce, vinegar, and olive oil.
Toss together, cooking for another 2 minutes until the chicken is fully cooked.
Once the brown rice has sat covered for 10 minutes the liquid should be fully absorbed. Fluff the rice with a fork and serve.
Serve the chicken and green beans with your brown rice. Sprinkle with white sesame seed.
Stir fry recipes one of the easiest
Ginger Beans and Chicken
Amount Per Serving
Calories 243Calories from Fat 72
% Daily Value*
Saturated Fat 1g6%
Trans Fat 0g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 5.5g
Vitamin A 14.8IU0%
Vitamin C 32.6mg40%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe created by Jenn Lamb, Creator of A Dash of Macros. Photos taken by and are property of Jenn Lamb, Creator of A Dash of Macros.