Honey Garlic Chicken & Green Beans

Super flavorful Honey Garlic Chicken and Green Beans make the reliable weeknight meal smothered in a satisfying sauce that tastes way better than take-out! Serve over rice and have dinner on your table in under 30 minutes!

A cook keep one pan dinners and this honey garlic chicken and green bean recipe is the reliable meal to make your family on those busy weeknights! Tender, juicy chicken and crisp green beans cooked to perfection all drizzled with the most satisfying honey garlic sauce. This meal tastes great served over rice or even this cauliflower fried rice!

Leftovers will last up to 4 to 5 days in the refrigerator stored in a sealed, airtight container. You can reheat the chicken and green beans in a skillet or microwave. Trust me when A cook say, this meal tastes even better the next day so it is a great recipe for meal prep!

What goes in

• 1 to 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon arrowroot powder, or cornstarch
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, divided
• 12 ounces green beans, trimmed
• 1/4 cup green onions , chopped
• Sesame seeds, optional garnish
• 1/4 cup chicken broth
• 3 tablespoons low-sodium soy sauce
• 1/4 cup honey
• 4 cloves garlic, minced
• 1/2 teaspoon grated ginger, (or 1/4 teaspoon ground ginger)
• 2 teaspoons arrowroot powder, or cornstarch

How it comes together

1. Cut the chicken into 1-inch cubes. Mix together 1 tablespoon of arrowroot powder, garlic powder, onion powder, salt and pepper then toss with the chicken making sure each piece is lightly coated.
2. Use a wide skillet over a lively burner, drizzle 1 tablespoon of olive oil to coat the pan. Once the pan is hot, add the chicken pieces in an even layer. Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes, stirring the chicken as needed. Once the chicken is cooked, transfer to a plate and hold nearby.
3. Drizzle another tablespoon of olive oil onto the hot skillet, add the green beans and season with a little salt and pepper. Saute the green beans for about 6 minutes until they start to get a little char and are tender, but still crisp. We do not want floppy green beans!
4. While things are cooking, whisk together the chicken broth, soy sauce, honey, garlic and ginger in a small bowl. Separately, whisk together 2 teaspoons arrowroot powder (or cornstarch) along with 2 teaspoons of water and mix until smooth. Hold nearby.
5. Once the green beans are nice and tender, add the chicken back into the pan and mix together. Pour the honey garlic sauce over top, add in the arrowroot mixture to help thicken up the sauce, and stir well making sure everything is coated. Bring the sauce to a boil then turn down the heat and let everything simmer until the sauce has thickened up and everything is incorporated.
6. Top with sliced green onions (aka scallions) and some sesame seeds. Serve over rice and enjoy!