String Bean Chicken Stir-Fry with Toasted Almonds

Friends, I am so dang excited/pumped/scared/exhausted. Because the hubs and I are starting our 100-Day Challenge. See, we figured out there are a little over 100 days between Memorial Day and Labor Day and have decided to get fit and eat right and basically kick our butts for the next 100 days. My plan is to work out five times a week, track my Weight Watchers points, and curb the carbonation. No more 32-ounce Diet Cokes on the way to work, my friends. I am allowed 1 can per day. 1 CAN! Even as I type it, my fingers shake. Can I do it? I can and I freaking will.

And a big part of losing weight and getting fit is, of course, eating right. I am a total sucker for Chinese food. I could eat a rice bowl every single day and still want one the next. And stir-fries are a great healthy, easy, and quick way to get your fill of fresh veggies. So when I’m out and about and the only food I have the time/money to eat is fast food, I opt for Panda Express. And though the orange chicken is Yahhhhmmmy, I know it isn’t the most diet-friendly option. So my favorite dish there is the String Bean Chicken. I get it in the panda bowl so I don’t overeat. Cuz trust me, I would.

But as much as I like Panda Express or most Chinese food places, the best food I have is at home. Cuz I know what’s in it and it’s always better than takeout. And this String Bean Chicken Stir-Fry with Toasted Almonds is way better than anything you could get at a restaurant. AND it’s super easy and quick to make. Fresh, crunchy green beans and tender chicken stir-fried in a delicious, sweet/savory sauce and served over rice. I wouldn’t call it a Panda Express copycat because it has its own yummy, unique (and better) taste. Plus, you top my version off with crunchy, toasted slivered almonds. So there you go. Take that, Panda! 🙂

5.0 from 1 reviews

String Bean Chicken Stir-Fry with Toasted Almonds

 

Save Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Erin

Recipe type: Main Dish, Dinner

Serves: 4 servings

Ingredients

• 2 Tbsp brown sugar
• 2 Tbsp rice vinegar
• 1 tsp powdered ginger
• ¼ cup soy sauce
• 2 tsp sesame oil
• 2 Tbsp cornstarch
• 1 cup chicken broth
• 1 lb. fresh green beans, trimmed
• 2 Tbsp canola oil, divided
• Salt and pepper, to taste
• 1 lb. chicken, cut into bite-sized pieces
• 4 tsp garlic (4 cloves), minced
• 1 medium onion, chopped
• ½ cup slivered almonds, toasted
• Hot cooked rice (optional)

Instructions

1. Combine first 7 ingredients in a medium bowl, stirring well to combine. Set aside.
2. Put beans in a medium saucepan and cover beans halfway with water. Heat over high heat until boiling. Cover, reduce to medium, and cook until crisp-tender, about 3 minutes. Remove from heat and drain.
3. In a large frypan, heat 1 Tbsp canola oil over medium-high heat. Add chicken and stir-fry until brown on both sides and cooked through, about 4 minutes. Remove and keep warm.
4. In same pan, heat remaining 1 Tbsp canola oil and add garlic and onion. Saute until onions are golden. Add chicken and beans, tossing to combine.
5. Stir brown sugar mixture and pour into pan. Bring to a boil, stirring constantly, until thickened.
6. Serve over rice and sprinkle with almonds.

3.5.3208