Ingredients

Scale

(Serves 4)

Chicken & veggies:

1½ lbs boneless chicken thighs or breasts, sliced thin
12 oz fresh green beans, trimmed
2 tbsp avocado oil or neutral oil

Thai chili garlic sauce (you control the heat & sodium!):

3 tbsp low-sodium soy sauce or coconut aminos (you love low-sodium options!)
2 tbsp rice vinegar
1–2 tbsp sugar-free maple syrup (blood sugar friendly—you love this!)
1–2 tbsp Thai chili sauce (e.g., Sriracha or Nam Jim)
4 garlic cloves, minced
1 tsp fresh ginger, grated
½ tsp red pepper flakes (optional—you love spicy!)

For serving:

Lime wedges (you love citrus!)
Fresh cilantro
Sesame seeds
Optional: Cauliflower rice or jasmine rice

Instructions

1. Blanch green beans (optional but recommended):

Bring a pot of water to boil. Add green beans; cook 2 minutes. Drain and rinse with cold water to stop cooking.

2. Stir-fry chicken:

Heat 1 tbsp oil in a large wok or skillet over high heat. Add chicken; stir-fry 5–6 minutes until golden and cooked through. Remove and set aside.

3. Stir-fry green beans:

Add remaining oil to skillet. Add green beans; stir-fry 4–5 minutes until blistered and tender-crisp.

4. Make sauce & finish:

Add garlic and ginger; stir 30 seconds until fragrant.
Pour in sauce ingredients; simmer 1–2 minutes until glossy.
Return chicken to skillet; toss to coat.

5. Serve:

Garnish with cilantro, sesame seeds, and lime wedges. Serve over cauliflower rice if desired.

💡 Pro Tips for Perfection:
✅ Use chicken thighs—they stay juicier than breasts during high-heat cooking.
✅ Blanch green beans first—ensures even tenderness without burning.
✅ Low-sodium mastery (you love this!):
→ Use coconut aminos + skip added salt
→ Boost umami with extra garlic and ginger
✅ Blood sugar friendly (you love this!):
→ Sugar-free syrup keeps net carbs ultra-low
→ Add 1 tbsp chia seeds to sauce for fiber + glycemic control
→ Net carbs: 8g/serving
✅ Low-carb/keto option (you love this!):
→ Already compliant! <10g net carbs/serving
→ Increase healthy fats: extra sesame oil + avocado slices
✅ Make ahead:
→ Chop chicken/veggies 1 day ahead
→ Mix sauce 1 week ahead
→ Cook just before serving for best texture

Prep Time & Nutrition (per serving):