1 chicken breast (around 150 grams) cut into cubes
300 grams green beans, trimmed and cut
2 cm piece of fresh ginger, finely grated
3 cloves garlic, minced
Juice of 2 lemons
Zest of 1 lemon
4 tablespoons soy sauce or tamari
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper
¼ cup flour
Cooked rice or noodles to serve
Coriander to serve (optional)

1. In a small bowl, combine soy sauce or tamari, garlic, ginger, lemon juice and lemon zest. Set aside.
2. Bring a skillet to medium heat, add olive oil. Add the green beans and cook for 3 minutes or until tender. Remove vegetables from the pan and set aside.
3. Toss chicken pieces in flour, salt and pepper.
4. Heat a skillet over medium heat and add 1 tablespoon of oil. Add chicken and cook for 3-4 minutes on each side or until browned. Add the green beans and soy sauce mixture to the skillet and cook for 2 minutes.

Serve over hot rice.

1. In a small bowl, combine soy sauce or tamari, garlic, ginger, lemon juice and lemon zest. Set aside.
2. Bring a skillet to medium heat, add olive oil. Add the green beans and cook for 3 minutes or until tender. Remove vegetables from the pan and set aside.
3. Toss chicken pieces in flour, salt and pepper.
4. Heat a skillet over medium heat and add 1 tablespoon of oil. Add chicken and cook for 3-4 minutes on each side or until browned. Add the green beans and soy sauce mixture to the skillet and cook for 2 minutes.

Serve over hot rice.

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