Wing Bean & Chicken Stir Fry

By Micki Brown

Serves 4


2 tbsp coconut oil

1 tsp sesame oil

1 pound boneless skinless chicken breast, cut into bite-size pieces

½ pound fresh wing beans, ends trimmed, string removed

1 red bell pepper, sliced

8 ounces white mushrooms, sliced

½ to ¾ 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


In a small bowl, whisk together the corn starch, honey, ginger, minced garlic, soy sauce, vinegar, water, fish sauce, and broth; set aside. In a wok or large skillet heat the oils over medium-high heat. Add the chicken and stir fry until it is cooked through. Add the wing beans, bell pepper, and mushrooms and continue stir frying until the vegetables become tender, but with a little crispness. Add the noodles and toss until evenly distributed. 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.