Green Bean Sauté with Chicken and Corn

Ingredients

• Green Beans1 cup (100 g)
• Oil1 tablespoon (10 ml)
• Chicken Breast120 g
• Garlic1/2 clove (2 g)
• Tomato1/2 count (65 g)
• Onion1/4 count (38 g)
• Soy Sauce1/2 tablespoon (7 g)
• Corn1/2 unidad (125 g)

Instructions

1. 1

   Step 1

   Boil water in two pots over high heat.

2. 2

   Step 2

   In the meantime, remove the ends of the green beans and then cut into two or three parts.

3. 3

   Step 3

   Once boiling, add the corn and let boil for 15-20 minutes. Add the green beans to the other pot and let boil for 6 minutes.

4. 4

   Step 4

   At the same time, chop the garlic and dice the tomato, onion and chicken. Set aside.

5. 5

   Step 5

   Heat a wok or pan over high heat. In the meantime, add half the oil.

6. 6

   Step 6

   Add the chicken and brown each side for 3-4 minutes. Remove and set aside.

7. 7

   Step 7

   Pour the remaining oil in the same wok and then add the garlic. Let cook for some seconds over medium heat.

8. 8

   Step 8

   Add the tomato with some water and salt and pepper. Mix and let cook for 3 minutes or until the tomato releases its juice.

9. 9

   Step 9

   Add the onion, soy sauce and mix. Add the green beans with the chicken and potato, and mix. If you have parsley and/or vinegar, add some.

10. 10

    Step 10

    Serve the sauté with the corn.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Green Bean Sauté with Chicken and Corn can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.