Pinch of red pepper flakes or a few drops of Sriracha sauce
1poundchicken breast strips
2tablespoonsof low-sodium soy sauce
Splash of sesame oil
½ to ¾poundFrench green beans
Instructions
Sauce
Whisk together all ingredients for the sauce. Or do as I do and put it in a Mason jar, put a lid on it and shake well.
Stir Fry
Slice chicken breasts or filets into thin, small pieces. Place in a zippered bag and douse with soy sauce and sesame oil. Set aside.
Trim and rinse green beans. Drop them into a pan of boiling water on the stove. Cook for from 3-5 minutes or until beans are tender but still a little crunchy. Drain beans and dump in ice water to stop the cooking. Set aside.
Pour 1 tablespoon peanut or avocado oil into a very hot skillet. Brown chicken pieces. Don't stir them too much at first. Let them get nice and golden brown. If your skillet is not very big, do this in batches. Remove chicken and set aside.
Add another tablespoon of oil to your hot skillet. Saute green beans until they get a little toasty but are not overcooked or limp.
Add stir-fry sauce and chicken to vegetables in skillet. Cook until sauce is thickened, about 1-2 minutes. Season with a few drops of Sriracha sauce or a pinch of red pepper flakes--according to your tastes.
Sprinkle with 2 tablespoons toasted sesame seeds. Serve with short grain rice.