Chicken Green beans

This is a classic Hmong dish that I grew up with. As a young child I had to learn how to cut those little green beans into thin slices. I can only imagine the pain my mother had to deal with watching me slowly cut these green beans. It was difficult for a child! But with time and practice, it has paid off. This simple dish is tasty and super simple to make. Normally I would eat this dish with a bowl of rice but since I am on the slow carb diet I made this delicious mashed cauliflower recipe from Tim Ferris’ book, The Four Hour Chef. 

Chicken Green Beans Ingredients

  • Boneless Chicken Thighs
  • Green beans
  • Garlic
  • Salt
  • Soy sauce or coconut amino 
  • Olive or Coconut oil

Prep:

  1. Cut the meat into thin or cubed pieces. 
  2. Cut the green beans, at an angle, into 1 cm or so thick pieces.
  3. Mince fresh garlic, or if you’re like me and have already bought minced garlic. I love garlic so I add a spoon full, if you don’t care too much for it, 1 tsp will be fine.

Directions:

  1. In a non-stick pot/pan, it will vary depending on how much you’re making, add a tablespoon of olive or coconut oil on high. Once the oil is hot add in garlic, cook till brown.
  2. Add in chicken and cook till ready.
  3. Add in the green beans. Cook for about 5-10 minutes or till the green beans are nice and soft. 

Serve with rice or mashed Cauliflower.

Enjoy!