Green Bean and Ginger Chicken

Green Bean and Ginger Chicken
Serves 2 to 3
Can be Doubled| Can be Halved| Makes Great Leftovers| Freezes Well
Vegetarian Substitutes

This recipe is another Tess creation- she made this with some leftovers we had in the fridge for Meenakshi’s lunch. It looked and smelled so good that I added it on to the following week’s menu. Chinese restaurants make similar dishes but obviously with loads more oil. So next time you’re craving Chinese takeout, try this instead- it’ll be ready to eat before your delivery order arrives.     ~Shivani

1 tablespoon of canola oil
1 pound of chicken breast cutlet, cut into strips
1/2 pound green beans, ends trimmed
1 medium tomato, finely chopped
1 medium onion, finely chopped
1 tablespoon of grated ginger
2 garlic cloves, finely chopped
1/4 cup low-sodium soy sauce (we love the Kikkoman brand)
black pepper, to taste


In a large large non-stick pan, warm oil over medium heat and saute onion until it starts to soften, about three minutes.

Add in garlic and ginger, and saute two minutes.

Add in tomatoes, and saute for one minute.

Add in chicken, and saute for three to five  minutes or until partially cooked. Take care not to cook the chicken all the way or else it will overcook.

Add in green beans and soy sauce, and cook until beans are soft and chicken is done.

Vegetarian Subsitutes:

Try the recipe with cubed tofu instead of chicken.

Serving Suggestions:

You’re already getting in protein and veggies so for your starch fix, try brown rice or soba or buckwheat noodles.