The combination of fresh squeezed lemons and green beans makes this dish perfect for this time of year. This is the second time I have made it and my family has asked for it several times since then. It’s can be served with a side of rice or quinoa.
- 1 1/2 lbs boneless, skinless chicken breast
- 3 Tbsp low sodium soy sauce (or Bragg Liquid Aminos)
- 2 Tbsp rice wine vinegar
- 2 Cups fresh green beans, trimmed
- Olive Oil
- Salt and pepper, to taste
- 1 large lemon, for juice and zest
- 3/4 Cup chicken broth (we prefer this kind)
- 1/4 Cup Honey
- 1/4 tsp ground ginger
- 2 Tbsp corn starch
- 2 cloves garlic, minced
- Combine chicken, soy sauce, and rice wine vinegar into a large Ziploc bag. Seal and set aside in refrigerator for 30 mins to 8 hours. The longer it sits, the better.
- In a small bowl, whisk together all ingredients for the sauce. Combine until corn starch is no longer visible and set aside.
- Heat 2 Tbsp olive oil in a large skillet. Add green beans, seasoning with a bit of salt. Cook 3-4 minutes or until bright green. Transfer to a plate and set aside.
- Heat an additional 1 Tbsp olive oil in the skillet you just used for the green beans. Add chicken and saute until no longer pink, approximately 6-8 minutes. Remove from pan and set aside (can place on same plate as green beans).
- Whisk the sauce ingredients one last time and pour into the skillet. Cook over medium-high heat until sauce has thickened slightly. Add additional salt, pepper, honey, or lemon, to taste.
- Add the green beans and chicken back to the skillet, and toss to coat. Top with sesame seeds and serve immediately with a side of rice or quinoa.
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