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This chicken and green beans stir fry combines lean protein and vibrant vegetables in a sweet-savory sauce that coats every bite perfectly. The dish comes together in under 30 minutes and requires minimal cleanup with its one-pan preparation method.
I first created this recipe when looking for a healthy but satisfying dinner that wouldn't keep me in the kitchen all evening. It quickly became my go-to solution for those busy weeknights when takeout seems tempting but a homemade meal is so much better.
Ingredients
- Boneless skinless chicken breasts: Cut into 1 inch pieces, perfect protein that stays tender when cooked quickly
- Fresh green beans: Trimmed and cut, offers the perfect crisp texture and bright flavor
- Garlic: Minced, adds aromatic depth to the sauce
- Low sodium chicken broth: Creates a flavorful base without excess salt
- Soy sauce: Delivers that umami richness essential for Asian-inspired dishes
- Honey: Balances the saltiness with natural sweetness
- Cornstarch: Creates that restaurant-quality thickness in the sauce
- Vegetable oil: Neutral flavor ideal for high heat cooking
- Salt and pepper: Enhances all the flavors without overpowering
Step-by-Step Instructions
- Prepare the Green Beans:
- Heat 1 teaspoon of oil in a large pan over medium heat until it shimmers slightly. Add the green beans and cook for approximately 3 to 4 minutes, stirring occasionally until they turn bright green and become tender but still maintain some crispness. The goal is to achieve that perfect crisp-tender texture. Remove them from the pan and set aside covered to stay warm.
- Cook the Chicken:
- Wipe the pan clean and increase the heat to high. Add the remaining tablespoon of oil and allow it to get hot. Season the chicken pieces generously with salt and pepper, then add them to the hot pan in a single layer. Let them cook undisturbed for 3 to 4 minutes until golden brown on one side before flipping. Cook for another 3 to 4 minutes until chicken is thoroughly cooked with no pink remaining and has developed a beautiful golden crust.
- Combine Flavors:
- Add the minced garlic to the cooked chicken and stir constantly for just 30 seconds until fragrant, being careful not to burn it. Return the green beans to the pan and stir everything together for about 2 minutes to warm the beans and combine the flavors. The chicken juices will begin to mingle with the vegetables creating the foundation for your sauce.
- Create the Sauce:
- In a bowl, whisk together the chicken broth, honey, and soy sauce until well combined. In a separate small bowl, mix the cornstarch with a tablespoon of cold water to create a slurry. Pour the soy sauce mixture over the chicken and green beans in the pan and let it simmer for 30 seconds. Then whisk in the cornstarch slurry and bring everything to a gentle boil. Cook for 1 more minute, stirring constantly as the sauce thickens and becomes glossy, coating the chicken and vegetables beautifully.
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The honey in this recipe is truly the secret ingredient that elevates the sauce from good to exceptional. It not only balances the saltiness of the soy sauce but also helps create that gorgeous glaze that clings to every piece of chicken and green bean. When I first made this for my family, my daughter who typically picks around vegetables actually asked for seconds of the green beans.
Make Ahead and Storage
This chicken and green beans dish stores beautifully in airtight containers in the refrigerator for up to 3 days. The flavors actually continue to develop overnight making leftovers sometimes even more delicious than the original meal. When reheating, add a splash of water if the sauce has thickened too much in storage. For best results, reheat gently in a skillet rather than the microwave to maintain the texture of both the chicken and green beans.
Easy Substitutions
This recipe welcomes many variations depending on what you have available. Chicken thighs can replace chicken breasts for more flavor and moisture. For a vegetable switch, try asparagus, broccoli, or snap peas instead of green beans, they all cook in similar times. The sauce works with alternatives too; beef broth instead of chicken broth creates a deeper flavor, while maple syrup or brown sugar can substitute for honey. For a gluten free version, simply use tamari instead of soy sauce.
Serving Suggestions
While delicious on its own, this chicken and green beans dish pairs wonderfully with several sides. Steamed white rice is the classic choice, soaking up the delicious sauce. For a lower carb option, cauliflower rice works perfectly. If you prefer noodles, thin rice noodles or lo mein complement the flavors beautifully. For a complete Asian-inspired meal, start with a simple miso soup and perhaps finish with fresh orange slices or mango for dessert.
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This dish is a reliable go-to for busy nights—it's simple, flavorful, and family-approved!
Frequently Asked Questions
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts work best, but you can also use chicken thighs for a richer flavor.
- → Can I use frozen green beans?
Yes, frozen green beans can be used, but be sure to thaw and pat them dry to avoid excess moisture while cooking.
- → How can I make this gluten-free?
Use a gluten-free soy sauce or tamari to make this dish gluten-free.
- → What can I serve with this dish?
This dish pairs well with steamed rice, noodles, or even quinoa for a complete meal.
- → Can I add additional vegetables?
Absolutely. Vegetables like bell peppers, carrots, or mushrooms can be added for extra color and flavor.
- → What’s the best way to reheat leftovers?
Reheat leftovers in a pan over medium heat or in the microwave, adding a splash of water or broth to loosen the sauce if needed.