Chicken and Green Bean Stir Fry with Ginger Sesame Sauce

Can't Stay Out of the Kitchen


Fantastic Asian stir-fry dish using leftover rotisserie chicken and lots of garden veggies. The Ginger Sesame Sauce is amazing. Serve over hot cooked brown rice that's been soaked for moist, plump rice.


  • 1/2 cup carrot chips
  • 1/2 cup sliced zucchini
  • 1/2 cup sliced yellow squash
  • 1/2 cup sliced celery
  • 1/2 cup cauliflower florets
  • 1/2 cup broccoli florets
  • 1/2 cup Sugar Snap Peas
  • 1 orange bell pepper (cut in strips)
  • 1 yellow bell pepper (cut in strips)
  • sliced mushrooms
  • 2 cups green beans (washed)
  • 1/2 red onion (cut in strips)
  • 2 cups cooked chicken or turkey (cubed)
  • 3-4 tbsp. coconut oil
  • Ginger Sesame Stir Fry Sauce (recipe below)
  • 2 cups brown rice (soaked)
  • 1/3 cup Tamari gluten free reduced sodium soy sauce
  • 3/4 cup chicken broth (or vegetable)
  • 1/4 cup rice wine vinegar
  • 3 1/2 tbsp. honey
  • 1 tbsp. sesame oil
  • 1/4 tsp. white pepper
  • 2 tbsp. olive or coconut oil
  • 1 tbsp. minced garlic from a jar
  • 1 tbsp. minced fresh ginger (I used 1 tsp. dry ginger)
  • 2 tbsp. cornstarch
  • 1/4 cup water


  1. Place coconut oil in large Dutch oven or sauté pan. Add carrots and cook about a minute on a medium heat. Add zucchini, yellow squash,...
  2. Get the full instructions at Can't Stay Out of the Kitchen
Chicken and Green Bean Stir Fry with Ginger Sesame Sauce

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