Chicken and Green Beans Stir-fry (Print Version)
Tender chicken and green beans in a savory, sweet glaze. A quick and satisfying dinner option.
# Ingredients:
01 -
1 tablespoon vegetable oil, divided
02 -
1 teaspoon vegetable oil, divided
03 -
2 1/2 cups green beans, trimmed and cut into 1-inch pieces
04 -
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
05 -
2 teaspoons minced garlic
06 -
1/4 cup low-sodium chicken broth or water
07 -
1/4 cup soy sauce
08 -
3 tablespoons honey
09 -
2 teaspoons cornstarch
10 -
Salt and pepper to taste
# Instructions:
01 -
Heat 1 teaspoon of oil in a large pan over medium heat. Add the green beans and cook for approximately 3-4 minutes or until beans are tender. Remove the green beans from the pan; place them on a plate and cover.
02 -
Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil. Season the chicken pieces with salt and pepper and add them to the pan in a single layer. Cook for 3-4 minutes on each side until golden brown and cooked through.
03 -
Add the garlic to the pan and cook for 30 seconds. Add the green beans back to the pan and cook for 2 more minutes or until the green beans are warmed through.
04 -
In a bowl, whisk together the chicken broth, honey, and soy sauce. In a small bowl, mix the cornstarch with a tablespoon of cold water.
05 -
Pour the soy sauce mixture over the chicken and green beans; cook for 30 seconds. Whisk in the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken, stirring constantly.
06 -
Serve immediately, with rice if desired.