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
- Soy sauce or coconut amino
- Olive or Coconut oil
- Cut the meat into thin or cubed pieces.
- Cut the green beans, at an angle, into 1 cm or so thick pieces.
- 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.
- 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.
- Add in chicken and cook till ready.
- 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.