This is one of my husband and I's favorite go-to lunches. It's quick, healthy, and packed with flavor.
Many of you know I'm not big on measuring things out (I just go with the flow), but I tried to break this recipe into steps so anyone could make it.
This recipes serves 2 adults and 1-2 kids.
1/2 cup coconut amino, liquid aminos, or low sodium soy sauce
1/4 cup honey, brown sugar or sweetener of choice
2 Tablespoons natural peanut butter
2 Tablespoons cooking oil of choice (I use olive, grape seed, or coconut oil) divided
3-4 Chicken breasts cut into chunks
1 1/2 cups of frozen or fresh green beans (I love the skinny ones from Trader Joe's)
Dry peanuts for garnish
Pre-mix your sauce in a small bowl.
Pour 1 tablespoon of oil into pan. Cook chicken with garlic power, and onion powder until done.
Remove chicken from pan.
Add the reserved oil to pan and add the green beans. Cook green beans with onion powder, salt, and pepper until soft.
Add the chicken back to the pan with the green beans.
Pour pre-mixed sauce over top of the green beans and chicken and stir everything together.
Only let it heat up for about a minute or 2 and then remove from heat.
Tip: if you let the sauce get to hot and sit in the pan, it will become extremely salty.
Place on your plate over top of rice, or just by itself for a lower carb option.
You can sprinkle a few peanuts on top for crunch, or I like to toast them in the hot pan for a minute and then add to my dish.