Honey Garlic Chicken and Green Beans
This one-skillet dish combines tender chicken, vibrant green beans, and a sticky honey garlic sauce, perfect for quick weeknight dinners.
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
Tips: For a thicker sauce, add an extra tablespoon of arrowroot to the mixture. Timing is key: Prep everything ahead of time. Ingredient swaps: Broccoli or snap peas can work instead of green beans. For spice, add red pepper flakes or sriracha. For a vegan twist, swap chicken for tofu or chickpeas.