Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
- 1/2 tablespoon avocado oil
- 1/4 cup coconut aminos
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon ground ginger
- 1 tablespoon garlic cloves, minced
- 2 tablespoons rice vinegar
- 1/4 teaspoon black pepper
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1 tablespoon sesame seeds, for garnish
- 2 cups cooked green beans
- 1 cup cooked white rice
Instructions
- Begin by cutting the chicken into 1-inch cubes.
- Heat avocado oil in a skillet over medium-high heat for about 1 minute. Add the cubed chicken and sauté until browned on all sides (about 10-12 minutes).
- While the chicken cooks, whisk together coconut aminos, honey, toasted sesame oil, ground ginger, minced garlic, rice vinegar, black pepper, lime zest, and lime juice in a bowl until well combined.
- Once the chicken is fully cooked, remove it from the skillet. Pour the sauce mixture into the same hot pan and cook for 3-5 minutes until bubbling.
- Add the cooked chicken back into the pan and toss to coat with the sauce.
- Serve over cooked rice with green beans on the side and garnish with sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 300g)
- Calories: 380
- Sugar: 8g
- Sodium: 610mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg