Honey Garlic Chicken and Green Beans

The Aromatic Allure of Honey Garlic Chicken and Green Beans

Ever had a dish that makes your taste buds do a happy dance? Imagine the sweet-salty harmony of honey garlic sauce draping over juicy chicken, paired with vibrant green beans. This Honey Garlic Chicken and Green Beans recipe is special for several reasons: it’s quick, it’s one-pan, and it’ll turn dinner into a delightful occasion without the fuss!

Why Make This Recipe

First off, who doesn’t love an easy cleanup? This is a one-pan wonder, so less time scrubbing and more time enjoying your meal! Plus, it’s family-friendly—even picky eaters love the sweet and savory flavor combo. And let’s be honest, it’s budget-friendly, so you can whip up this dish without breaking the bank.

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)
• 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

Let’s make this magic happen! Follow these easy steps:

1. Start by cutting the chicken into uniform 1-inch cubes for even cooking.
2. In a medium bowl, mix 1 tablespoon of arrowroot powder, garlic powder, onion powder, salt, and black pepper. Toss the chicken pieces until they’re fully coated.
3. 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.
4. 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.
5. In the same skillet, add another tablespoon of olive oil and 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.
6. While the green beans are cooking, whisk together the chicken broth, soy sauce, honey, minced garlic, and ginger in a small bowl.
7. In another bowl, whisk 2 teaspoons of arrowroot powder with 2 teaspoons of water until smooth to create a thickening slurry.
8. 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.
9. Bring the mixture to a boil, then reduce the heat and simmer for 2 to 3 minutes until the sauce thickens and coats everything nicely.
10. 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)

Ready for the breakdown? Start by prepping your chicken and beans while the skillet heats up. Pro tip: Don’t skimp on the garlic; it’s what makes this dish sing! Cook your chicken until golden and flavorful, then quickly toss in the green beans. While that sizzles away, whip up your honey garlic sauce and thicken it just right. Then, bring it all together like a happy reunion at dinner time!

How to Serve Honey Garlic Chicken and Green Beans

This dish isn’t just great on its own; it’s a colorful parade on your plate! Serve it over fluffy rice or vibrant cauliflower rice for a nutritious touch. Picture that sweet, sticky glaze resting on succulent chicken pieces alongside perfectly crisp green beans. The smell? It’s pure delight! Maybe sprinkle some sesame seeds for a finishing touch—your kitchen will smell amazing!

How to Store Honey Garlic Chicken and Green Beans

Leftovers? Yes, please! This dish keeps well in the fridge for about 3-4 days. If you’d like to store it longer, pop it in the freezer, where it can hang out for up to 3 months. When ready to enjoy, simply reheat it on the stovetop or microwave. Just add a splash of water to keep it moist!

Tips to Make Honey Garlic Chicken and Green Beans

• Don’t rush the chicken: Let it get that golden crisp on the outside; it adds flavor!
• Swap green beans for snap peas or broccoli if you’re craving a change up.
• For a kick, add a bit of red pepper flakes to the honey garlic sauce.
• Make this dish lighter by using chicken thighs instead of breasts for extra juiciness.
• If you’re missing arrowroot powder, cornstarch works just as well—no fancy pantry needed!

Variation

Want to shake things up? Try this dish with tofu instead of chicken for a vegan twist or add a splash of lime juice for some zesty freshness. You can also switch the honey for maple syrup if that’s more your vibe—yum!

FAQs

1. Can I make this in advance?
Yes! Prepare the chicken and sauce ahead but keep the beans fresh for the best texture.

2. What can I substitute for sesame oil?
You can use olive oil or avocado oil instead, but it will slightly alter the flavor.

3. How do I make this dish gluten-free?
Swap soy sauce for tamari or a gluten-free soy sauce alternative. Easy peasy!

📌 Pin this recipe for your next cozy dinner night!

Honey Garlic Chicken and Green Beans

A delightful one-pan dish combining juicy chicken, vibrant green beans, and a sweet-savory honey garlic sauce, perfect for a quick family dinner.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 450

Ingredients Method Notes

Ingredients

  

For the chicken

• 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)

For the vegetables

• 12 ounces green beans, trimmed
• 0.25 cup green onions, chopped

For the honey garlic 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)

Method

 

Preparation

1. Start by cutting the chicken into uniform 1-inch cubes for even cooking.
2. In a medium bowl, mix 1 tablespoon of arrowroot powder, garlic powder, onion powder, salt, and black pepper. Toss the chicken pieces until they’re fully coated.

Cooking Chicken

1. 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.
2. 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 Green Beans and Sauce

1. In the same skillet, add another tablespoon of olive oil and 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.
2. While the green beans are cooking, whisk together the chicken broth, soy sauce, honey, minced garlic, and ginger in a small bowl.
3. In another bowl, whisk 2 teaspoons of arrowroot powder with 2 teaspoons of water until smooth to create a thickening slurry.

Combine and Serve

1. 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.
2. Bring the mixture to a boil, then reduce the heat and simmer for 2 to 3 minutes until the sauce thickens and coats everything nicely.
3. Remove from heat and top with sliced green onions and sesame seeds. Serve over rice or cauliflower rice and enjoy!

Notes

Leftovers can be stored in the fridge for about 3-4 days. For longer storage, freeze for up to 3 months. Reheat on the stovetop or microwave, adding a splash of water for moisture.