HEALTHY KUNG PAO CHICKEN

16 ounces Chicken Breast (cooked), no skin, roasted
6 tsp Garlic (2 Tbsp)
6 1tsp Sesame Oil (2 Tbsp)
450 grams Green Beans (snap) (1lb)
6 tsp Coconut Secret Raw Coconut Aminos Soy-Free Seasoning Sauce (5 mL) (2 Tbsp)
.5 tsp Sriracha Hot Sauce (Rooster sauce)
1 tbsp chili sauce - Sambal Oelek Paste of Chili
1 tbsp Honey
1 dash Pepper, black
1 dash Salt
1 tbsp Sesame Seeds
1 oz PLANTERS Fancy Whole Cashews with Sea Salt (Jumbo Cashews)

First, prep chicken by seasoning with salt and pepper and slicing it into thin, bite-sized pieces. Set aside. Then, prep the green beans but cutting off both ends. Set aside. Prep stir fry sauce by mixing together coconut aminos, sriracha, chili past, and honey in a small bowl. Set aside.
Next, place 1 tablespoon of sesame oil and 1 tablespoon of minced garlic in a large sauce pan or wok. Turn to high medium/high heat.
Add in chicken and sauté for about 5 minutes, or until partially cooked. Remove chicken and set aside.
Place another tablespoon of sesame oil and minced garlic in the pan and turn to high heat. Add in green beans and sauté for about 5-7 minutes or until they begin to soften. Add in the chicken and continue to cook for 5ish more minutes or until the chicken is cooked all the way through.
Once chicken is cooked, add in stir fry sauce and reduce heat to low/medium and let cook down for a few more minutes.
Add in sesame seeds and let sit for at least 5 minutes so that the sauce can thicken a bit more. Serve hot.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user FITNESSFACT0RY.