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Chicken is an excellent source of lean protein. Protein needs may be elevated while undergoing cancer treatment.
Gingerol, the bioactive ingredient in ginger, may be beneficial as an antioxidant and anti-inflammatory agent.
Green beans may be a tolerable food for people with digestive issues. Green beans also contain folate, vitamin C, and vitamin A.
Wash Hands Wash hands and all cooking surfaces with soap and warm water before beginning.
Combine Ingredients In a medium bowl, toss chicken with cornstarch, a pinch of salt, and 1 Tbsp soy sauce. In a small bowl, stir together the vinegar, sherry, and remaining 2 Tbsp soy sauce.
Cook Green Beans In a large skillet, heat 1 Tbsp canola oil until shimmering. Add chopped green onions and ginger paste. Cook, tossing often, until green onions are softened, about 2 minutes. Add green beans and cook until green beans are crisp-tender, about 4 minutes. Transfer green bean mixture to another medium bowl.
Cook Chicken Heat remaining 1 Tbsp canola oil in skillet. When oil shimmers, add the chicken mixture in a single layer. Cook, undisturbed, until chicken is browned and caramelized on one side, about 1 minute. Toss and continue to cook until chicken is cooked through and a meat thermometer reads 165°F or higher, about 2 more minutes. Pour in sherry mixture and green bean mixture. Toss until sauce is thickened and all ingredients are well coated.
Season & Serve Remove from heat and taste. Adjust seasonings accordingly. Serve with rice, if desired, and enjoy!
Wash Dishes Wash dishes in hot, soapy water, sanitize cooking tools and surfaces, and thoroughly wash hands.
Substitute soy sauce with coconut aminos
Substitute soy sauce with tamari
Purchase trimmed fresh or frozen green beans.
Freeze chicken for 10 minutes prior to cutting. Very cold meat will cut more easily.
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