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When it comes to healthy eating, protein is an essential macronutrient that plays a crucial role in building and repairing tissues, as well as producing enzymes and hormones. Boneless, skinless chicken breasts stand out as a lean protein source that is low in fat and high in protein content. A 3-ounce serving of chicken breast contains approximately 26 grams of protein, making it an excellent choice for those looking to increase their protein intake without adding excessive calories or fat.

Nutritious Chicken and Green Bean Stir-Fry

Discover the perfect solution for busy weekdays with this Nutritious Chicken and Green Bean Stir-Fry recipe! Packed with lean protein and colorful vegetables, this quick dish is not only delicious but also loaded with essential nutrients. Marinated chicken breasts mingle with crisp green beans, sweet bell peppers, and savory aromatics, all brought together by a flavorful low-sodium sauce. Enjoy a wholesome meal that keeps you energized without spending hours in the kitchen.
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

2 cups green beans, trimmed and cut into 1-inch pieces

1 red bell pepper, sliced

2 cloves garlic, minced

1 inch piece of ginger, grated

3 tablespoons soy sauce (low sodium preferred)

1 tablespoon honey

1 tablespoon sesame oil

2 tablespoons vegetable oil

1 tablespoon cornstarch

1/4 cup chicken broth

Salt and pepper to taste

Optional: Cooked brown rice or quinoa for serving

Optional garnish: Sesame seeds and chopped green onions

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken pieces, soy sauce, honey, and a pinch of salt and pepper. Allow it to marinate for at least 15 minutes while you prepare the vegetables.

    Prep the Sauce: In a small bowl, mix the chicken broth and cornstarch to create a slurry. This will help thicken the stir-fry sauce.

      Heat the Pan: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken in a single layer and cook for about 5-7 minutes, or until golden and cooked through. Remove the chicken from the skillet and set aside.

        Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic, ginger, green beans, and red bell pepper. Stir-fry for about 4-5 minutes, until the veggies are tender-crisp.

          Combine Ingredients: Return the cooked chicken to the skillet with the vegetables. Pour in the chicken broth and cornstarch mixture, and add the sesame oil. Stir well to combine everything and cook for an additional 2-3 minutes, until the sauce has thickened slightly.

            Serve: Taste and adjust seasoning (add more salt or pepper if needed). Serve hot over brown rice or quinoa, and garnish with sesame seeds and chopped green onions if desired.

              Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings