Chicken, Bacon & Green Bean Stir Fry

The post-Thanksgiving suffering has commenced. We stuffed ourselves to the brim on Turkey Day—and continued the bad eating on Black Friday (Texadelphia chicken cheesesteaks, anyone?). Now it’s time to get back on track before Christmas hits. You know, before we do it all over again.

The holidays are hard for me to stay on a diet. There’s not really any keto Christmas recipes, and I have to keep people engaged in my blog, so I’ve been baking and tasting for what seems like weeks. I’ll pick back up on the keto thing after Christmas, but I’m still trying to make better choices in the meantime. I guess you can call a in-and-out type diet. I’m still avoiding major carbs when and where I can.

Now that the stuffing and mashed potatoes are out of here, you’re probably left with a bunch of turkey. I know turkey is always the last thing to go from my family’s fridge, even when making cold turkey sandwiches day in and day out. Luckily for you, I’ve got a great recipe to use up all that excess protein!

If you’re going to use your leftover turkey for this, just skip the chicken-cooking first part of this recipe and add the turkey to be warmed up toward the end. You’ll still get that same great taste!

As for the rest of this recipe, it’s pure perfection. I kind of threw together whatever I had in my fridge and freezer: some about-to-turn-gnarly carrots, a bag of shredded cabbage for cole slaw, and a half empty bag of real bacon bits in the cupboard. I think it turned out pretty great all things considered.

I do have a tip for you though: roast the green beans. There’s a Food Network ground turkey & green bean stir fry that Rob and I love, and it calls to roast the green beans. Ever since making it the first time, I’ve never looked back on roasting the beans before adding them to just about any dish. Your green beans come out cooked, crispy, and flavorful. You want that slight char and wrinkling on the outside ever. Just add the cooked green beans to the skillet when you’re about done cooking and you’re good to go!

I was lazy when making the stir-fry sauce and used garlic powder instead of cloves of garlic. Sue me. Sometimes I just hate the garlicky smell on my hands! So much trouble to get barely a tablespoon of garlic. I even have a silver hand cleaner for garlic & onion hands but I still loathe chopping garlic! If you opt for the fresh stuff, use 1-2 cloves (minced).

It’s also incredible how much flavor is in the sauce when it’s only just a handful of ingredients. The magic of Asian cooking is real. There’s a savor, sour and sweet component to the whole dish that knocks it out of the park. One thing I’m thankful for this holiday season: soy sauce. God bless the stuff.

Step-By-Step Instructions

Preheat oven to 400 degrees. Toss green beans with 1 tablespoon olive oil, salt, pepper, 1 teaspoon garlic powder, and sweetener. Lay out on a large, rimmed baking sheet in one even layer.

Roast for 20-25 minutes or until lightly charred and wrinkly. Remove from oven and let cool.

Meanwhile, cook the chicken: Heat remaining tablespoon olive oil in a large skillet. Sesaon chicken with salt, pepper, 1 teaspoon garlic powder, and 1 teaspoon ginger. Cook until browned on both sides, about 4-5 minutes per side. Remove to a plate to let cool. Chop chicken into chunks.

Add seasme oil to skillet that you cooked chicken in and heat over medium-high heat. Add carrots and cook, stirring, for about 3 minutes. Add cabbage and bacon and cook for 2-3 more minutes.

In a small bowl, whisk together soy sauce, fish sauce, lime juice, remaining ginger and remaining garlic powder. Pour into skillet to heat.

Add cooked green beans and chicken and stir, cooking for 1-2 minutes or until heated through. Serve and top with sesame seeds.