I tried a healthy Sesame Chicken dish featuring crisp green beans and fluffy rice. Boneless chicken breast is paired with coconut aminos, garlic, ginger, and rich sesame oil. This Chicken And Green Beans Recipes creation offers a delightful opportunity to mix flavors while keeping dinner lean and nutritious tonight indeed.

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I’ve been experimenting with a lot of different dinner ideas lately, and this Healthy Sesame Chicken with Green Beans and Rice really stood out for its balance and flavor. I start with 1.5 lbs of boneless, skinless chicken breast cut into bite sized strips and toss in some salt and pepper.

Then I add in 1 lb of fresh green beans trimmed into 1 inch pieces and stir-fry with 2 minced garlic cloves and 1 tbsp of grated fresh ginger. The dish gets a sweet and tangy vibe from 1/4 cup coconut aminos and 2 tbsp of rice vinegar.

I also mix in 2 tbsp sesame oil and a pinch of red pepper flakes (if you like a little heat) to really elevate the flavors. Once everything is sizzling, i toss in 2 cups of cooked rice, and finish it all with toasted sesame seeds and chopped scallions.

This meal is perfect if you’re looking for a low fat, heart healthy option that doesn’t sacrifice flavor.

Why I Like this Recipe

1. I really love how this recipe is super quick and easy to make, which fits perfectly into my busy evenings.
2. I like that it’s a healthy meal but still really flavorful, so I don’t feel guilty after eating it.
3. I enjoy the mix of textures in the dish – the tender chicken, crunchy green beans, and soft rice all go so well together.
4. I appreciate the little kick from the red pepper flakes when I’m in the mood for something with a bit of heat.

This Healthy Sesame Chicken with green beans and rice is a really yummy dinner idea that fills me up fast. Its made with lean chicken that isnt greasy and the coconut aminos give it a tangy flavor similar to soy sauce. The green beans add a nice crunch and the toasted sesame seeds give an extra flavor pop. I know its supposed to be healthy but it still tastes amazing and is perfect for an easy weeknight meal where I dont have a lot of time to cook.

Ingredients

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Chicken breast provides lean protein that supports muscle growth and overall health.
Fresh green beans offer fiber, vitamins, and crunch to aid digestion.
Cooked rice supplies carbohydrates for energy and balances the dish’s textures.
Coconut aminos add natural sweetness and umami without the soy overload.
Sesame seeds give a nutty taste, along with healthy fats and crunch.
Sesame oil enriches the dish with a toasty aroma and unsaturated fats.
Rice vinegar delivers a tangy zing that balances sweet and savory flavors.

Ingredient Quantities

1.5 lbs boneless, skinless chicken breast cut into bite sized strips

1 lb fresh green beans trimmed and cut into 1 inch pieces

2 cups cooked rice (white rice or brown rice works fine)

1/4 cup coconut aminos

2 tbsp sesame oil

2 garlic cloves, minced

1 tbsp fresh ginger grated

2 tbsp rice vinegar

1/2 tsp red pepper flakes (optional if you like some heat)

2 tbsp sesame seeds toasted

Salt and pepper to taste

2 scallions chopped for garnish

How to Make this

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1. First, make sure your rice is already cooked and set aside, and chop your chicken into bite sized strips while trimming and cutting the green beans into 1 inch pieces.

2. Season the chicken with a little bit of salt and pepper.

3. Heat 2 tbsp of sesame oil in a large skillet or wok over medium-high heat, then add the minced garlic and grated ginger. Let it sauté for about 30 seconds until it smells really good.

4. Add the chicken strips to the pan and stir-fry them until they start to get a nice browned color, about 4-5 minutes.

5. Toss in the green beans and stir everything together so they cook for about 3-4 minutes, aiming for a tender crunch.

6. Pour in the 1/4 cup of coconut aminos and 2 tbsp of rice vinegar along with the red pepper flakes if you’re using them, then mix well to coat the chicken and green beans.

7. Let everything simmer together for another 2 minutes so the flavors can really merge.

8. Stir in the 2 cups of cooked rice until everything is well combined.

9. Taste and adjust the seasoning with more salt and pepper if needed.

10. Serve hot and garnish with the toasted 2 tbsp of sesame seeds and the chopped scallions, then enjoy your dinner!

Equipment Needed

1. A large skillet or wok for stir-frying the chicken and green beans
2. A chef’s knife to chop the chicken and green beans
3. A cutting board for safe and clean chopping
4. Measuring cups and spoons to get the coconut aminos, rice vinegar, sesame oil, and red pepper flakes right
5. A grater for the fresh ginger you need to grate
6. A spatula or wooden spoon to stir and mix everything in the pan
7. A bowl to season the chicken with salt and pepper before cooking
8. A serving dish to plate up your finished stir-fry

FAQ

Can i use frozen green beans instead of fresh ones?

Yeah, you can use frozen ones in a pinch, but fresh green beans give a crunchier texture and better flavor.

Is it ok to swap coconut aminos for soy sauce?

Sure, you can, just keep in mind that soy sauce is saltier so you might need to cut back on extra salt.

How do i know when the chicken is fully cooked?

The chicken should have no pink parts left and if you have a meat thermometer, it should hit 165°F.

Can i prep this recipe ahead of time and reheat it later?

Yeah, you can cook the chicken and green beans in advance and just reheat, but add the toasted sesame seeds and chopped scallions fresh to keep that flavor pop.

Can i adjust the heat level in this dish?

Absolutely, if you want it spicier, feel free to add more red pepper flakes, or if you prefer it mild, you can even skip them.

Healthy Sesame Chicken With Green Beans And Rice Recipe Substitutions and Variations

If you dont have coconut aminos, try using low sodium soy sauce or tamari. They’ll give it a similar flavor but less sweet.
If you’re short on sesame oil, you can opt for olive oil or grapeseed oil. It might not taste exactly the same but its a good substitute.
If rice vinegar isn’t available, you can swap in apple cider vinegar or even white wine vinegar. Just use a little less since they can be a bit stronger.
If you dont have fresh ginger lately, you can use ground ginger. Use about 1/4 teaspoon instead of a full tablespoon for a somewhat similar kick.
If you dont have scallions for garnish, a handful of chives or even a little bit of minced red onion works fine to add that fresh crunch.

Pro Tips

1. Try marinating your chicken in salt and pepper a little longer before cooking–this gives it a richer flavor and keeps it juicy during the stir-fry.
2. Make sure your pan is super hot before you add the garlic and ginger. It’ll help release those flavors without burning them, even though sometimes its hard to keep the heat just right.
3. Toast your sesame seeds in a dry pan on low heat until they start smelling nutty; this little step boosts the flavor big time and makes the garnish extra tasty.
4. If you feel the dish getting too dry when you mix in the rice, add just a splash of water or extra coconut aminos to deglaze the pan. This helps all those flavors stick together better.

Healthy Sesame Chicken With Green Beans And Rice Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

660

kcal

Equipment: 1. A large skillet or wok for stir-frying the chicken and green beans
2. A chef’s knife to chop the chicken and green beans
3. A cutting board for safe and clean chopping
4. Measuring cups and spoons to get the coconut aminos, rice vinegar, sesame oil, and red pepper flakes right
5. A grater for the fresh ginger you need to grate
6. A spatula or wooden spoon to stir and mix everything in the pan
7. A bowl to season the chicken with salt and pepper before cooking
8. A serving dish to plate up your finished stir-fry

Ingredients

1.5 lbs boneless, skinless chicken breast cut into bite sized strips
1 lb fresh green beans trimmed and cut into 1 inch pieces
2 cups cooked rice (white rice or brown rice works fine)
1/4 cup coconut aminos
2 tbsp sesame oil
2 garlic cloves, minced
1 tbsp fresh ginger grated
2 tbsp rice vinegar
1/2 tsp red pepper flakes (optional if you like some heat)
2 tbsp sesame seeds toasted
Salt and pepper to taste
2 scallions chopped for garnish

Directions

First, make sure your rice is already cooked and set aside, and chop your chicken into bite sized strips while trimming and cutting the green beans into 1 inch pieces.
Season the chicken with a little bit of salt and pepper.
Heat 2 tbsp of sesame oil in a large skillet or wok over medium-high heat, then add the minced garlic and grated ginger. Let it sauté for about 30 seconds until it smells really good.
Add the chicken strips to the pan and stir-fry them until they start to get a nice browned color, about 4-5 minutes.
Toss in the green beans and stir everything together so they cook for about 3-4 minutes, aiming for a tender crunch.
Pour in the 1/4 cup of coconut aminos and 2 tbsp of rice vinegar along with the red pepper flakes if you're using them, then mix well to coat the chicken and green beans.
Let everything simmer together for another 2 minutes so the flavors can really merge.
Stir in the 2 cups of cooked rice until everything is well combined.
Taste and adjust the seasoning with more salt and pepper if needed.
Serve hot and garnish with the toasted 2 tbsp of sesame seeds and the chopped scallions, then enjoy your dinner!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.