3 tablespoons avocado oil
1/2 pound green beans, cut into 2-inch
1 medium red onion, chopped
4 cloves garlic, chopped
1 tablespoon finely chopped ginger
1 pound ground chicken
2 tablespoons soy sauce
2 tablespoons purchased sweet chili sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
1/4 teaspoon red pepper flakes
1 package Minute Rice – Rice Quinoa Blend prepared according to package directions
Sliced green onion for garnish
In a small bowl, combine soy sauce, sweet chili sauce, vinegar, honey, and red pepper flakes and set aside.
In a wok or large skillet over medium-high heat, heat 1 -2 tablespoons oil. Add green beans and stir fry until just turning tender-crisp. Add the red onion garlic, and ginger continue to stir fry until onions are just translucent.
Remove mixture to a large bowl and set aside.
In the same wok or skillet, over medium-high heat, add remaining tablespoon oil and ground chicken. Saute chicken until cooked through.
Add the sauce to cooked ground chicken and bring to a boil.
Add green bean mixture and toss to combine coating the beans with the sauce.
To serve, place the prepared rice mixture into bowls and top with chicken green bean mixture. Alternately add the rice mixture to the wok/skillet and stir to combine, serve directly from wok/skillet.
Garnish with green onions if desired.
Keywords: ground chicken, green beans, red onion, garlic, ginger, one pan, easy low carb, healthy