Irresistibly Sweet and Savory Delight
Ever had the aroma of garlicky goodness wafting through your kitchen, making your stomach growl even before dinner? Honey Garlic Chicken and Green Beans takes things to a whole new level! This dish perfectly balances the tender juiciness of chicken with the vibrant crunch of green beans, all wrapped up in a sticky, sweet sauce that’s downright addictive. Plus, it’s all made in one skillet — what’s not to love?
Why Make This Recipe
Why bother with complicated recipes when you could whip this up in no time? Here are a few reasons to dive into this dish:
- Easy cleanup: One pan means less time washing dishes and more time enjoying your meal.
- Family-approved: Kids love the sweet flavors and crunchy veggies!
- Quick preparation: You can go from hungry to happy in about 30 minutes. Perfect for weeknight dinners when you’re racing against time (and the clock!). 😅
Ingredients
You don’t need fancy stuff — just these basics!
- 1 to 1.5 pounds boneless skinless chicken breasts (cut into 1-inch pieces)
- 1 tablespoon arrowroot powder or cornstarch
- 0.5 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil (divided)
- 12 ounces green beans (trimmed)
- 0.25 cup green onions (chopped)
- 2 teaspoons water (for sauce thickener)
- Sesame seeds (optional garnish)
- 0.25 cup chicken broth (for honey garlic sauce)
- 3 tablespoons low-sodium soy sauce (for honey garlic sauce)
- 0.25 cup honey (for honey garlic sauce)
- 4 cloves garlic (minced, for honey garlic sauce)
- 0.5 teaspoon grated ginger (or 1/4 teaspoon ground ginger, for honey garlic sauce)
- 2 teaspoons arrowroot powder or cornstarch (for honey garlic sauce thickener)
Directions
- Cut the chicken into uniform 1-inch cubes for even cooking.
- In a medium bowl, combine 1 tablespoon of arrowroot powder, garlic powder, onion powder, salt, and black pepper. Toss the chicken pieces until fully coated. This step is crucial for that delicious crust!
- Heat a 12-inch skillet over medium-high heat and add 1 tablespoon of olive oil. Wait for the oil to shimmer before adding the chicken in a single layer.
- Cook for 4 to 5 minutes, stirring occasionally, until golden and the chicken reaches an internal temperature of 165°F. Set the chicken aside on a plate.
- Add another tablespoon of olive oil to the same skillet, then throw in the green beans. Season with a pinch of salt and pepper, and sauté for about 6 minutes until they’re tender-crisp with char marks.
- While the green beans are cooking, whisk together the chicken broth, soy sauce, honey, minced garlic, and ginger in a small bowl.
- In another bowl, whisk 2 teaspoons of arrowroot powder with 2 teaspoons of water until smooth to create a thickening slurry.
- Once the beans are perfectly cooked, return the chicken to the skillet and toss everything together. Pour the honey garlic sauce and the arrowroot slurry over the chicken and beans, stirring to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 2 to 3 minutes until the sauce thickens and coats everything nicely.
- Remove from heat and top with sliced green onions and sesame seeds. Serve over rice or cauliflower rice and enjoy!
How to Make Honey Garlic Chicken and Green Beans (Overview)
This dish is a breeze to make! Start by prepping the chicken and seasoning it, then give it a quick sauté until it’s golden brown. While that’s happening, let the green beans get their char on — trust me, that adds amazing flavor! After you mix everything together with the honey garlic sauce, a quick simmer makes sure those flavors blend perfectly. Pro tip: Don’t skip toasting the garlic — it makes all the difference in flavor!
How to Serve Honey Garlic Chicken and Green Beans
Serve this vibrant dish over a fluffy bed of rice or cauliflower rice, and watch everyone’s eyes light up! The deep golden chicken contrasts beautifully with the vibrant green beans, making your plate pop with color. The aroma? It’ll have everyone asking, “What’s for dinner?” You can also sprinkle some extra sesame seeds for that delightful crunch. Yum!
How to Store Honey Garlic Chicken and Green Beans
Got leftovers? Lucky you! This dish keeps well in the fridge for about three to four days. Just store it in an airtight container! For longer storage, you can freeze it for up to three months. When you’re ready to enjoy it again, simply thaw and reheat in a skillet over medium heat. Easy-peasy!
Tips to Make Honey Garlic Chicken and Green Beans
- Timing is key: Prep everything ahead of time — it keeps the cooking process smooth and stress-free, especially on busy nights.
- Ingredient swaps: Don’t have green beans? Broccoli or snap peas can work just as well!
- Thicker sauce: If you like your sauce even thicker, add an extra tablespoon of arrowroot to the mixture.
Variation
Want to jazz it up? You can easily add some spice by incorporating red pepper flakes or sriracha into the sauce. For a vegan twist, swap out the chicken for tofu or chickpeas and use vegetable broth instead. The possibilities are endless!
FAQs
Can I make this ahead of time?
Absolutely! You can prep and cook everything a day in advance. Just reheat when you’re ready to dive in.
What can I substitute for honey?
If you need a vegan option, agave syrup will do the trick and give you the sweetness you want.
How do I prevent the chicken from steaming?
Make sure not to overcrowd the pan when cooking the chicken. Give them space to brown nicely!
📌 Pin this recipe for your next cozy dinner night!
Honey Garlic Chicken and Green Beans
Ingredients
For the Chicken
- 1.5 pounds boneless skinless chicken breasts (cut into 1-inch pieces)
- 1 tablespoon arrowroot powder or cornstarch
- 0.5 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil (divided)
For the Vegetables
- 12 ounces green beans (trimmed)
- 0.25 cup green onions (chopped)
For the Sauce
- 0.25 cup chicken broth
- 3 tablespoons low-sodium soy sauce
- 0.25 cup honey
- 4 cloves garlic (minced)
- 0.5 teaspoon grated ginger (or 1/4 teaspoon ground ginger)
- 2 teaspoons arrowroot powder or cornstarch (for sauce thickener)
- 2 teaspoons water (for sauce thickener)
Optional Garnish
- sesame seeds for garnish
Instructions
Preparation
- Cut the chicken into uniform 1-inch cubes for even cooking.
- In a medium bowl, combine 1 tablespoon of arrowroot powder, garlic powder, onion powder, salt, and black pepper. Toss the chicken pieces until fully coated.
Cooking Chicken
- Heat a 12-inch skillet over medium-high heat and add 1 tablespoon of olive oil.
- Wait for the oil to shimmer before adding the chicken in a single layer.
- Cook for 4 to 5 minutes, stirring occasionally, until golden and the chicken reaches an internal temperature of 165°F. Set the chicken aside on a plate.
Cooking Vegetables
- Add another tablespoon of olive oil to the same skillet, then throw in the green beans.
- Season with a pinch of salt and pepper, and sauté for about 6 minutes until they’re tender-crisp with char marks.
Making Sauce
- While the green beans are cooking, whisk together the chicken broth, soy sauce, honey, minced garlic, and ginger in a small bowl.
- In another bowl, whisk 2 teaspoons of arrowroot powder with 2 teaspoons of water until smooth to create a thickening slurry.
Combining
- Once the beans are perfectly cooked, return the chicken to the skillet and toss everything together.
- Pour the honey garlic sauce and the arrowroot slurry over the chicken and beans, stirring to combine.
Final Cooking
- Bring the mixture to a boil, then reduce the heat and let it simmer for 2 to 3 minutes until the sauce thickens and coats everything nicely.
Serving
- Remove from heat and top with sliced green onions and sesame seeds. Serve over rice or cauliflower rice.
Notes
Printable Recipe Card
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