Ingredients:

  • 1.5 lbs boneless skinless chicken breast, sliced into 1/4 inch strips
  • 1 tbsp cornstarch
  • 5 tbsp low-sodium soy sauce, divided
  • 1 tsp toasted sesame oil
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp grated fresh ginger
  • 3 cloves garlic, minced
  • 1 tsp chili garlic sauce
  • 1 lb fresh green beans, trimmed and halved
  • 2 tbsp avocado oil
  • 0.25 cup water

Instructions:

  1. In a medium bowl, combine the sliced chicken with cornstarch, 1 tablespoon of soy sauce, and sesame oil. Toss to coat and let marinate for 10 minutes to velvet the meat.
  2. In a small mixing bowl, whisk together the remaining 4 tablespoons of soy sauce, honey, rice vinegar, grated ginger, minced garlic, and chili garlic sauce to create the stir fry sauce.
  3. Heat a wok or heavy skillet over high heat with 1 tablespoon of avocado oil. Add chicken in a single layer and sear undisturbed for 3 minutes until golden and releasing from the pan. Remove to a plate.
  4. Wipe the pan if there are burnt bits, add the remaining 1 tablespoon of oil to the pan. Add green beans and stir-fry for 2 minutes until they turn bright green.
  5. Add 1/4 cup water, cover briefly to steam-fry for 2 minutes until the water evaporates and beans are tender-crisp.
  6. Push the beans to the side and add the minced garlic and grated ginger to the center. Sauté for 30 seconds until fragrant. Don't let the garlic turn brown, or it will taste bitter.
  7. Return the chicken to the pan and pour in the sauce. Toss constantly for 2 minutes until the sauce emulsifies into a glossy, thick glaze that coats the chicken and beans.