32-Bit Recipe Book

Ingredients

• 2 lbs (ish) of Chicken Tenderloins
• About 8 Tbsp Sesame Oil
• About 7 Tbsp Soy Sauce
• 2 Tsp Cornstarch
• 1 Tbsp Honey
• 1 Tsp Minced Ginger
• ~2 Tsp Minced Garlic
• ~1 Cup Green Onions
• 3 Tbsp Sesame Seeds
• Green Beans
• Red Pepper Flakes to Taste

Instructions

Stir together in a large/medium bowl:
1 1/2 Tablespoons Sesame Oil
3 Tablespoons Soy Sauce
2 Teaspoons Cornstarch

Cut chicken tenderloins into halves or quarters and mix it into the bowl, coating it well.

Pop that bowl in the fridge for about 15 minutes.

Stir together in a smaller bowl:
1/4 Cup Sesame Oil
1/4 Cup Soy Sauce
1 Tablespoon Honey

Stir very well, make sure the honey is fully incorporated; otherwise it will burn!

Cut up your Green Beans and Green Onions if you need to at this point.

Put a bit of sesame oil in the pan for cooking and heat it up on medium-low heat before adding the chicken.

Stir chicken frequently and flip it every so often to cook it evenly.

Once the chicken is almost cooked, slowly add the honey sauce we made earlier and mix as you go.

Check if your chicken is fully cooked by trying to cut into it with your spatula and checking the color; make sure it's not pink!

Once it's cooked, add green beans and ginger. Stir to coat the green beans fully in sauce.

Once the green beans are a bit soft, but not squishy, add the other ingredients and mix well.

When you feel like your chicken and green beans are soft enough you can lower the heat to a simmer to keep it warm while you serve it over rice!