Wing Bean & Chicken Stir Fry
By Micki Brown
Serves 4
2 tbsp coconut oil
1 tsp sesame oil
1 lb boneless skinless chicken breast, cut into bite-size pieces
½ lb fresh wing beans, ends trimmed, string removed
1 red bell pepper, sliced
8 oz white mushrooms, sliced
1 package soba noodles, cooked according to package directions
1 tbsp corn starch
1 tbsp raw honey
1 tsp fresh ginger, minced
1 tsp garlic, minced
2 tbsp soy sauce
1 tbsp apple cider vinegar
2 tbsp water
½ cup chicken broth
1 tbsp fish sauce
1
In a small bowl, whisk together the corn starch, honey, ginger, minced garlic, soy sauce, vinegar, water, fish sauce, and broth; set aside.
2
In a wok or large skillet heat the oils over medium-high heat.
3
Add the chicken and stir fry until it is cooked through.
4
Add the wing beans, bell pepper, and mushrooms and continue stir frying until the vegetables become tender, but with a little crispness
5
Add the noodles and toss until evenly distributed.
6
Add the sauce and continue cooking and stirring until the sauce has thickened. Serve and enjoy!
Note: If you would like this to be vegetarian, omit the chicken and fish sauce, use vegetable broth instead of chicken broth, and double up on the mushrooms.
Ingredients
2 tbsp coconut oil
1 tsp sesame oil
1 lb boneless skinless chicken breast, cut into bite-size pieces
½ lb fresh wing beans, ends trimmed, string removed
1 red bell pepper, sliced
8 oz white mushrooms, sliced
1 package soba noodles, cooked according to package directions
1 tbsp corn starch
1 tbsp raw honey
1 tsp fresh ginger, minced
1 tsp garlic, minced
2 tbsp soy sauce
1 tbsp apple cider vinegar
2 tbsp water
½ cup chicken broth
1 tbsp fish sauce