Ingredients
Scale
- 1 lb boneless, skinless chicken breasts cut into 1 inch cubes
- 1/2 tablespoon avocado oil
- 1/4 cup coconut aminos
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon ground ginger
- 1 tablespoon garlic cloves minced
- 2 tablespoons rice vinegar
- 1/4 teaspoon black pepper
- 1 teaspoon lime zest (zest of one lime)
- 1 tablespoon lime juice (juice of one lime)
- 1 tablespoon sesame seeds for garnish
- 2 cups cooked green beans (optional)
- 1 cup cooked white rice (optional)
Instructions
- Cut chicken into small cubes. Cook rice and green beans separately.
- Heat avocado oil in a pan for 1 minute. Add chicken and sauté for 10-12 minutes until browned.
- Whisk together sauce ingredients while chicken cooks.
- Remove cooked chicken from pan and set aside.
- Pour sauce into the pan. Cook for 3-5 minutes, stirring constantly, until thickened.
- Add chicken back to pan and coat with sauce.
- Serve over rice and green beans.
Notes
- Adjust honey for sweetness preference.
- Use tamari instead of coconut aminos for soy-free option.
- Store leftovers in airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg