1 tablespoon + 1 teaspoon vegetable oil, divided

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

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

Swap chicken breast for chicken thighs for extra juiciness.

Add bell peppers, broccoli, or carrots for more veggies.

Use tamari or coconut aminos for a gluten-free option.

Replace honey with maple syrup for a different flavor.

Add red pepper flakes for a spicy kick.

Best enjoyed fresh—does not freeze well.