Ingredients Meat & Poultry Chicken Chicken Breast Recipes Lemon Chicken Stir-Fry with Green Beans By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 1, 2021 Print Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 45 mins Servings: 4 A fresh-tasting sauce made with lemon, sesame oil, and ginger perks up stir-fried chicken breast and green beans in this weeknight-friendly dinner. Ingredients 1 ¼ pounds boneless, skinless chicken breast, cut into small pieces Kosher salt and freshly ground pepper ⅓ cup cornstarch 1 ½ cups low-sodium chicken broth 2 teaspoons grated lemon zest, plus 3 tablespoons fresh juice 1 tablespoon sugar 1 tablespoon sesame oil 1 tablespoon minced ginger (from a 1-inch piece) ½ cup safflower oil 12 ounces green beans, trimmed and halved on the bias Steamed white rice, for serving Directions Pat chicken dry with paper towels; toss with 1 teaspoon salt, 1/2 teaspoon pepper, and cornstarch. Combine broth, lemon zest and juice, sugar, sesame oil, ginger, and 1 teaspoon salt; stir until sugar dissolves. In a large skillet (preferably cast-iron) over medium-high, heat 1/4 cup safflower oil until shimmering. Add beans and cook, stirring occasionally, until they blister in places, 3 minutes. Transfer to paper towels with a slotted spoon; sprinkle with salt. Add 1/4 cup safflower oil to skillet; heat 1 minute. Add chicken; cook, stirring once, 4 minutes. Transfer to paper towels; discard oil. Add broth mixture. Simmer, scraping up browned bits with a spatula, 1 minute. Return chicken and beans to skillet. Simmer until sauce thickens and coats chicken, 2 to 3 minutes. Serve over rice. Justin Walker Print