String Bean Chicken

As I have mentioned, our family is currently on a grain-free diet to work to treat some of the symptoms of Mike’s Lyme Disease. I have really enjoyed the task of finding great tasting, healthy recipes that are dairy-free, gluten free, dairy free, grain free and refined sugar free!

We had this String Bean Chicken the other night and it was hit! It is full of flavor and so pretty to look at! I love all the colors!

String Bean Chicken:

1 lb. boneless, skinless chicken breast halves
2 tbsp. Coconut Aminos
2 tsp. rice Vinegar
1 tsp. toasted sesame oil
2 tsp. tapioca starch
2 tsp. honey
2 tbsp. coconut oil
1 cup onion, peeled, cut in 1/2-in. wedges
2 tbsp. garlic, minced
12 oz. green beans, trimmed, cut in 3-in. pieces
1 cup red bell pepper, large dice
hot cooked  quinoa (for serving)

Slice chicken breasts into 1/4-in. strips; place in medium bowl.

Combine coconut aminos, vinegar, sesame oil, tapioca starch and honey in small bowl; pour over chicken breast; toss to coat. Cover; refrigerate 20 minutes or until ready to cook.

Heat coconut oil in wok (or large nonstick skillet) over high heat until quite hot. Add chicken; cook, stirring constantly, 3 minutes or until chicken begins to brown and is cooked through. Remove with slotted spoon to serving dish.

Return wok or skillet to high heat; add onion and garlic. Quickly stir in green beans and bell pepper. Add 1/4 cup water, cover, and cook 5 minutes or until vegetables are tender-crisp.

Return chicken to wok; stir; toss over high heat until well mixed and heated through; about 2 minutes.

Place in serving dish; serve immediately with quinoa!

Im sharing this on Simple Lives Thursday!