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Chicken, Green Bean, and Mushroom Stir-fry
with aminos butter / cauliflower rice

Active: 30 min Total: 30 min
We’re taking one of our community’s favorite flavor boosters - aminos butter - and using it to finish a quick and easy stir-fry. If you made cauliflower rice earlier in the week, this meal will come together super fast.


Cauliflower Rice:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp
Chicken, Green Bean, and Mushroom Stir-Fry:
  • Green beans - 12 oz , trimmed and chopped
  • Chicken thighs, boneless and skinless - 1 lb , thinly sliced
  • Mushrooms, cremini - 8 oz , sliced (look for pre-sliced)
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Limes - 1 , wedges
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Hot sauce (opt) - for serving
Aminos Butter:
  • Butter, unsalted - 2 Tbsp
  • Bragg's / coconut aminos - 2 tsp
  • Lime juice - 1 tsp


  1. Cauliflower rice - (Skip if made ahead for Tuesday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter (portion for cauliflower rice). Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter (portion for cauliflower rice). Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
  2. Green beans - Trim and chop green beans. (Can be done up to 5 days ahead)
  3. Make aminos butter - Soften butter (portion for aminos butter) in the microwave. Combine butter with aminos and lime juice. (Can be done up to 5 days ahead)
  4. Chicken - Thinly slice chicken. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  5. Mushrooms / Green onions / Limes - Prep as directed. Store separately. (Can be done 1 day ahead)

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  1. Heat a wok or large skillet with first part of oil over medium heat. Add green beans and saute until nearly tender, ~5 minutes. (Note: Let the green beans get brown in spots as they cook, but if they start to burn add a splash of water to cool the pan down.)
  2. Add mushrooms and white parts of green onions to green beans and saute everything together until mushrooms are nearly tender, 3 to 4 minutes.
  3. Move vegetables to the sides of the pan, leaving a space in the center. Add second part of cooking oil and then chicken to the open space. Cook chicken without stirring until it starts to brown. Toss everything together.
  4. Add aminos butter to the wok and toss everything together until chicken is cooked through, 3 to 4 minutes more.
  5. If cauliflower rice was made ahead, reheat in the microwave.
  6. Serve stir-fry over cauliflower rice with green parts of green onions on the top. Enjoy with lime wedges on the side and some hot sauce if you’d like.



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