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Chicken breast and green beans tossed in honey-soy sauce served over white rice in a bowl

Chicken Breast and Green Beans

Tender chicken breast chunks and crisp green beans tossed in a sweet and savory honey-soy sauce, all cooked in one pan and ready in just 30 minutes.
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Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 2.5 cups green beans trimmed
  • 2 tsp garlic freshly minced
  • 1 tbsp vegetable oil for cooking chicken
  • 1 tsp vegetable oil for cooking green beans
  • salt and pepper to taste
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup low-sodium chicken broth
  • 3 tbsp honey
  • 2 tsp cornstarch mixed with 1 tbsp cold water until smooth

Equipment

  • Large skillet or pan
  • Paper towels
  • Small mixing bowls
  • Whisk

Method
 

  1. Heat 1 tsp vegetable oil in a large pan over medium heat. Add green beans and cook for 3 to 4 minutes until tender-crisp and bright green. Remove from pan and cover to keep warm.
  2. Wipe the pan clean. Increase heat to high and add 1 tbsp oil. Season chicken with salt and pepper. Add in a single layer and cook in batches if needed, 3 to 4 minutes per side, until golden and cooked through. Add garlic and stir for 30 seconds.
  3. Return green beans to the pan and stir with chicken for 2 minutes until warmed through.
  4. Whisk together soy sauce, chicken broth, and honey in a bowl. In a separate bowl, mix cornstarch with 1 tbsp cold water until smooth.
  5. Pour soy sauce mixture over chicken and green beans. Stir to coat and cook 30 seconds. Whisk in cornstarch slurry and bring to a boil. Cook 1 minute, stirring constantly, until sauce thickens. Chicken should reach 165 degrees F internally.
  6. Serve immediately over steamed rice if desired.

Notes

Do not crowd the pan -- cook chicken in batches for proper browning. Always mix cornstarch with cold water before adding to the hot pan to prevent lumps. Add garlic only after chicken is cooked to avoid burning. Green beans should stay bright green and tender-crisp.