Crispy green beans, juicy chicken, and tender potatoes cooked to perfection. My ultimate comfort food, Chicken Green Beans, and Potatoes that are Paleo, Soy-free, Whole30 friendly. Quick, easy, and perfect for meal prep.
Tossed with a salty, umami, Chinese-spiced sauce, this chicken green beans and potatoes is my ultimate comfort food.
Not only its flavor is well-balanced, this dish also packs in all of your nutrient needs.
Many of you on instagram asked me what my comfort food is –
This Chicken and Green Beans recipe was the number one recipe I had growing up.
It always reminds me of my childhood.
Crispy green beans, juicy chicken breast, and tender potatoes served over sweet jasmine rice mmm… I can just smell it now!
Since I got pregnant, all I’ve been wanting is some good old fashioned home cooking. (More about my first trimester cravings and food aversions in this post).
Let me tell you, I’ve been eating A LOT of this Chicken Green Beans Potatoes for the past few months.
It’s easy to make, healthy and so delicious.
Are Chicken and Green Beans Healthy?
Of course you know I made a little healthy twist on my parents’ original recipe, although it was pretty healthy to begin with.
Now this recipe is Whole30, paleo, gluten free and soy free too!
Coconut aminos- are used in place of soy sauce.
Coconut aminos are made from the fermented sap of the coconut palm with salt added. It provides that salty-umami note that soy sauce provides, yet it is naturally gluten and soy-free. It is also slightly lower in sodium than soy sauce (although still pretty salty so be mindful when adding salt to a dish that uses coconut aminos).
You can read more Here.
Arrowroot starch- is used instead of cornstarch. Cornstarch (derived from corn) is traditionally used as a thickener for sauces and gravies.
Arrowroot starch is derived from a West Indian plant known as arrowroot and can be substituted 1:1 for cornstarch in recipes.
In addition to making a few healthier ingredient swaps, this dish is a complete, well-rounded meal that provides a source of lean protein, hearty vegetables, and complex carbs.
While chicken green beans and potatoes may sound like a basic meal-prep dish, I can assure you this dish is way beyond basic.
Ingredients Needed to Make Chicken Green Beans and Potatoes
You only need a few main ingredients for this dish, the rest are just some seasonings!
Ingredients for the Chicken Marinade:
- Chicken breast or thighs
- Arrowroot starch
- Coconut aminos
Ingredients for the Main Dish:
- Green beans
- Green onion
- Potatoes, cubed
- Coconut aminos or soy sauce
- Rice vinegar
- Cayenne pepper (to kick up the heat)
- Star anise
- Prickly ash powder (optional)*
- Salt, to taste**
*Prickly ash 花椒粉 is a type of pepper that’s commonly used in Chinese cuisine. It adds a unique taste that’s not commonly seen in Western cooking. “Ma” which is directly translated as numb, makes your mouth tingle. If you don’t have it on hand or you can’t find it, simply omit it.
** Coconut aminos/soy sauce is a salty ingredient, so take that into consideration when you’re adding your salt taste.
How to Make String Bean Chicken
First, prepare the chicken marinade and marinate the chicken for at least half an hour. You can allow the chicken to marinate in the fridge overnight for optimal flavor.
Next, thoroughly wash and pick the green beans.
In a large pot, heat 1 Tbsp of oil over medium-high heat to sauté the green beans for 1-2 minutes. Remove green beans from the pot.
Then, in the same pot, heat another 1-2 Tbsp oil and sear the chicken on both sides, until slightly caramelized.
After the chicken is seared on both sides, add the green beans back into the pot along with the ginger, green onion, potatoes, coconut aminos, rice vinegar, cayenne pepper, star anise, prickly ash powder (if using), salt, and broth. Stir well.
Bring all of the ingredients to a boil.
Lastly, cover and cook on low heat for 15-20 minutes, or until green beans are a dark-ish green and potatoes are tender.
How to Serve Chinese Chicken Green Beans Potatoes
There are so many ways you can serve this chicken and green beans recipe.
The sauce is amazing so you can add it to whatever side dish you want to serve along with it and you won’t be disappointed.
Some of my favorite serving suggestions are:
Jasmine rice- classic, how I used to eat it growing up (also my favorite way). I always loved loading the rice with the broth because it’s so delicious.
- Cauliflower rice– if you’re looking to lower your carbs or if you want a paleo, keto, or Whole30 option, cauliflower rice works well in this recipe too.
- Cauliflower mash– you know on Thanksgiving how you can take a piece of turkey and smear it in the mashed potatoes with the gravy? It could be good if you’re one of those people who likes a little bit of everything mixed in one bite. Plus, it is a perfect low carb option.
How to Store String Bean Chicken
Any leftover string bean chicken can be stored in the fridge for up to 3 days.
You can also freeze it for up to 2 months!
This a great recipe for meal prep so that you can always have something healthy and delicious on hand.
What’s your favorite comfort food recipe? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
More Healthy Asian Food Recipes You may Like:
- 1.5 lb chicken breast or thighs
- 1.5 tbsp arrowroot starch
- 1 tsp salt
- 2 tbsp coconut aminos
- 12 – 16 oz Green beans (trimmed and washed)
- 1 tbsp fresh ginger (minced)
- 1 tbsp green onion (chopped)
- 2 medium potatoes cubed
- 1 tbsp coconut aminos
- 1 tbsp rice vinegar
- Dashes of cayenne pepper (optional: to kick up the heat)
- 2 – 3 pieces of star anise
- Dashes of Prickly Ash powder 花椒粉 (optional) *
- Salt to taste **
- 1 cup water ***
- 3 tbsp cooking oil
Prepare the chicken marinade:
Marinate the chicken in salt, coconut aminos or soy sauce, and arrowroot flour for at least half an hour. You can allow the chicken to marinate in the fridge overnight for optimal flavor.
- Thoroughly wash and pick the green beans.
- In a large pot, heat 1 Tbsp of oil over medium-high heat to sauté the green beans for 1-2 minutes, until bright green. Remove green beans from the pot.
- In the same pot, heat another 1-2 Tbsp oil and sear the chicken on both sides, until slightly caramelized.
- After the chicken is seared on both sides, add the green beans back into the pot along with the ginger, green onion, potatoes, coconut aminos, rice vinegar, cayenne pepper, star anise, prickly ash powder (if using), salt, and broth. Stir well.
- Bring all of the ingredients to a boil. Cover and cook on low heat for 15-20 minutes, or until green beans are a dark-ish green and potatoes are tender.
- * If you don't have access to it, you can omit it or use black pepper
- ** Take into consideration when adding additional salt that coconut aminos is salty itself.
- *** Adjust the amount to your liking. I personally like more broth (growing up, I love drenching rice in it).
- A few substitutions: Coconut aminos - soy sauce, arrowroot starch - corn starch