Long Beans & Chicken Stir Fry

by Micki Brown

Serves 4

Stir Fry Ingredients:

1 pound organic boneless, skinless chicken breasts or thighs cut into bite-sized pieces

1 bunch Asian/Chinese long beans, trimmed into 4-5 inch pieces

1 medium zucchini, sliced

1 large handful snow peas, stem end trimmed

8 ounces baby bella mushrooms, halved or quartered

2 tbsp virgin coconut oil

Stir Fry Sauce Ingredients:

½ cup water

2 tbsp oyster sauce

2 tbsp soy sauce

2 tbsp natural peanut butter

1 tbsp toasted sesame oil

2 tsp fresh ginger, minced

1 tbsp garlic, minced


In a small bowl, combine the ingredients for the sauce, and whisk well. Add the coconut oil to a wok and heat over medium-high heat. Add the chicken and stir fry until it is cooked through. Add the vegetables and mushrooms and continue stir frying until the long beans become tender crisp, not mushy, 10-15 minutes. Add the stir fry sauce and continue cooking another 1-2 minutes.  Serve and enjoy! May be served with rice or soba noodles of desired.

Note: To make this dish vegetarian, simply leave out the chicken or replace it with tofu, and leave out the oyster sauce.