Honey Garlic Chicken and Green Beans
Honey Garlic Chicken and Green Beans cooks tender chicken bites and crisp green beans in a glossy sauce made with honey, garlic, soy sauce, and ginger. It is a practical high protein skillet dinner for weeknights, meal prep bowls, or serving over rice.
Equipment
- Large skillet
- Mixing bowls
- Whisk
- Tongs or spatula
- Instant-read thermometer
Ingredients
- 1 to 1.5 pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 tablespoon arrowroot powder or cornstarch for coating chicken
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil divided
- 12 ounces green beans trimmed
- 1/4 cup green onions chopped
- 1/4 cup chicken broth for sauce
- 3 tablespoons low-sodium soy sauce for sauce
- 1/4 cup honey for sauce
- 4 cloves garlic minced, for sauce
- 1/2 teaspoon grated ginger or 1/4 teaspoon ground ginger
- 2 teaspoons water for sauce thickener
- 2 teaspoons arrowroot powder or cornstarch for sauce thickener
Instructions
- Toss chicken pieces with 1 tablespoon starch, garlic powder, onion powder, salt, and black pepper until evenly coated.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat and sear the chicken until golden and almost cooked through.
- Transfer chicken to a plate, add the remaining olive oil, and cook the green beans until bright and crisp-tender.
- Whisk chicken broth, soy sauce, honey, minced garlic, and ginger together in a small bowl.
- Pour the sauce into the skillet with the green beans and simmer for 1 to 2 minutes.
- Stir together 2 teaspoons water and 2 teaspoons starch, then add it to the skillet and simmer until glossy.
- Return chicken to the skillet and toss until coated, hot, and cooked to 165°F.
Notes
Storage: Store cooled chicken and green beans in an airtight container in the refrigerator for 3 to 4 days.
Freezing: Freeze portions for up to 2 months, but expect the green beans to soften after thawing.
Reheating: Reheat gently in a skillet with a splash of broth or water until the chicken reaches 165°F.
Expert Tips: Sear the chicken in one layer and avoid stirring too early so it develops better texture.
Variations: Swap green beans for broccoli, snap peas, or asparagus and adjust the cook time until crisp-tender.
Meal Prep: Pack with rice or cauliflower rice and keep the green onions separate until serving.
Sauce Tips: If the sauce thickens too much, loosen it with a small splash of chicken broth before serving.