Chicken and Green Beans

Why You’ll Love This Recipe

• A wholesome, balanced meal made with lean protein and veggies.
• Quick and easy ready in under 30 minutes.
• The sweet and savory honey-soy sauce is family-friendly.
• Simple ingredients you likely already have in your kitchen.
• Versatile enough to serve with rice, noodles, or cauliflower rice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon + 1 teaspoon vegetable oil, divided use
2 ½ cups green beans, trimmed and cut into 1-inch pieces
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 teaspoons minced garlic
¼ cup low sodium chicken broth or water
¼ cup soy sauce
3 tablespoons honey
2 teaspoons cornstarch
Salt and pepper, to taste

Directions

1. Heat 1 teaspoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the green beans and cook for 3–4 minutes until tender-crisp. Remove from the skillet and set aside.
3. Add the remaining tablespoon of oil to the skillet. Add the chicken pieces, season with salt and pepper, and cook for 5–6 minutes, stirring occasionally, until the chicken is browned and cooked through.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. In a small bowl, whisk together chicken broth, soy sauce, honey, and cornstarch until smooth.
6. Return the green beans to the skillet with the chicken, then pour the sauce over everything.
7. Stir and cook for 2–3 minutes until the sauce thickens and coats the chicken and green beans.
8. Serve immediately with rice or noodles if desired.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Swap chicken breast for chicken thighs for extra juiciness.
• Add other vegetables like bell peppers, broccoli, or carrots.
• Replace soy sauce with tamari or coconut aminos for a gluten-free option.
• Use maple syrup instead of honey for a different sweetness.
• Add a pinch of red pepper flakes for a spicy kick.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for best results, or microwave in 1-minute intervals until warmed through. This dish does not freeze well, as the green beans may lose their texture.

FAQs

Can I use frozen green beans instead of fresh?

Yes, but blanch them first to keep their texture and color.

Can I make this dish ahead of time?

Yes, you can prep the sauce and chop the ingredients ahead, then cook fresh when ready.

What can I serve with chicken and green beans?

Steamed rice, brown rice, quinoa, or noodles make great sides.

Can I use chicken thighs instead of breasts?

Yes, thighs work well and stay juicy during cooking.

How do I thicken the sauce more?

Add a little extra cornstarch mixed with water and simmer until it thickens.

Is this recipe gluten-free?

Use tamari or coconut aminos instead of soy sauce to make it gluten-free.

Can I double the recipe?

Yes, just make sure to cook the chicken in batches so it browns properly.

How do I keep the green beans crisp?

Cook them briefly and remove them before finishing the sauce—this keeps them from overcooking.

Can I make this dish spicy?

Yes, add red pepper flakes, Sriracha, or chili paste to the sauce.

Can I use other proteins?

Absolutely shrimp, beef, or tofu can replace the chicken.

Conclusion

Chicken and Green Beans is a fresh, flavorful, and easy dinner that’s perfect for busy nights. With tender chicken, crisp vegetables, and a sweet-savory sauce, it’s a meal the whole family will enjoy. Serve it over rice or noodles for a complete dish that comes together quickly and deliciously.

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