Ingredients

• 4 oz (112g) boneless, skinless chicken breast
• 1 cup (100g) fresh green beans, trimmed
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp low-sodium soy sauce
• 1 tsp cornstarch
• 1 tsp rice vinegar
• 1/2 tsp sesame oil
• 1 tsp neutral oil (e.g., canola or grapeseed)
• Pinch of black pepper
• Optional: 1/4 tsp red pepper flakes for heat

Steps

1. Cut the chicken breast into bite-sized pieces (about 1-inch cubes or strips).
2. In a small bowl, combine 1/2 tablespoon of the soy sauce, cornstarch, and black pepper. Add the chicken pieces and toss to coat. Set aside to marinate for 5-10 minutes.
3. In another small bowl, whisk together the remaining 1/2 tablespoon soy sauce, rice vinegar, and sesame oil. If using, add red pepper flakes to this sauce mixture.
4. Heat the neutral oil in a non-stick pan or wok over medium-high heat until shimmering.
5. Add the green beans to the hot pan and stir-fry for 3-4 minutes until they are bright green and slightly tender-crisp. Remove them from the pan and set aside.
6. Add the marinated chicken to the same pan and stir-fry for 3-5 minutes, or until the chicken is cooked through and lightly browned. Avoid overcrowding the pan; cook in batches if necessary, though for a single serving it should be fine.
7. Push the cooked chicken to one side of the pan. Add the minced garlic and grated ginger to the empty space and stir-fry for 30 seconds until fragrant.
8. Return the green beans to the pan with the chicken, garlic, and ginger.
9. Give the prepared sauce mixture a quick stir and pour it over the chicken and green beans.
10. Toss everything together for 1-2 minutes, allowing the sauce to thicken and coat the ingredients evenly.
11. Remove from heat and serve immediately. This dish pairs well with a small portion of brown rice or quinoa for a complete meal.