Panda Express Style String Beans and Chicken Breast (Low Carb and WW Friendly)
Yield: 4 servingsClick here to track the points on your Weight Watchers app. There are 6g net carbs per serving.
Servings: 4
Ingredients
- 1 lb. boneless, skinless chicken breast, cut into bite-size pieces
- garlic powder, onion powder, salt and pepper
- 2 cups fresh green beans, trimmed
- 1 small onion, cut into large pieces
- 2 teaspoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
For the sauce:
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon monk fruit sweetener
- 1 teaspoon cornstarch (mixed with 2 tablespoons of water)
Instructions
- Heat 1 teaspoon of olive oil in a large nonstick skillet or wok over medium-high heat.
- Season the chicken breast with garlic powder, onion powder, salt, and pepper. Add the chicken to the skillet and cook for 4-5 minutes until lightly browned and cooked through. Remove from the pan and set aside.
- Add a teaspoon of olive oil to the skillet. Add the onions and green beans to the skillet and saute for about 5 minutes, until the vegetables are just cooked through.
- To the same skillet, add the garlic and ginger and cook for 30 seconds until fragrant.
- In a small bowl, whisk together the cornstarch and water until smooth. Then whisk in the soy sauce, oyster sauce, sesame oil, rice vinegar, and sweetener.
- Return the chicken to the pan and pour the sauce over everything. Toss to coat.
- Simmer for 2-3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
- Serve immediately, on its own or over cauliflower rice.
Notes
NUTRITION INFORMATION:
1 of 4 servings (There are 6g net carbs per serving)
269 calories, 10g total fat, 2g saturated fat, 1089 mg sodium, 8g total carbs, 2g dietary fiber, 3g sugars, 36g protein (myfitnesspal.com)