This tasty stir fry uses the classic Japanese flavour of white miso, tossed over chicken thighs and beans for the ultimate quick and easy stir fry.
Serves 2 on its own or 4 with cauliflower rice.
Dice the chicken thighs roughly. Prepare the beans by washing and trimming the edges.
Whisk together the sauce ingredients and 2 tablespoons of water.
In a large frying pan or wok, heat the coconut oil over high heat until melted. Add the beans and fry for 2 minutes until just starting to wilt.
Add the chicken and fry until golden and just cooked through. Set the chicken and beans aside.
Add the miso sauce to the frying pan and fry for 1 minute over high heat. Return the chicken and beans to the pan, including any juices that have run out.
Toss to combine thoroughly, ensuring all chicken and beans are covered in the miso sauce and are heated through.
Serve immediately topped with sesame seeds and sliced spring onions.