Long Beans & Chicken Stir Fry
by Micki Brown
Serves 4
Stir Fry Ingredients:
1 lb 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 oz 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
1
In a small bowl, combine the ingredients for the sauce, and whisk well.
2
Add the coconut oil to a wok and heat over medium-high heat.
3
Add the chicken and stir fry until it is cooked through.
4
Add the vegetables and mushrooms and continue stir frying until the long beans become tender crisp, not mushy, 10-15 minutes.
5
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.
Ingredients
Stir Fry Ingredients:
1 lb 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 oz 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