Honey Garlic Chicken with Sauteed Green Beans

Super flavorful honey garlic chicken with crisp green beans—this one-pan dinner is smothered in a glossy, savory-sweet sauce that tastes better than takeout. Serve it over rice for a complete meal on the table in under 30 minutes.

I love simple one-pan dinners, and this honey garlic chicken with green beans is one of my favorites for busy weeknights. Tender, juicy chicken pieces and bright, slightly charred green beans cook quickly and finish in a sticky, fragrant honey-garlic sauce. Serve it over brown rice, cauliflower rice, or noodles for a fast, satisfying meal. The recipe is flexible—swap proteins, add different vegetables, or dial the heat up or down to suit your taste.

Why You’ll Love this Recipe

• Healthy and full of flavor, ready in about 30 minutes.
• The honey-garlic sauce is perfectly balanced—sweet, savory, and aromatic without refined sugars.
• Easily customizable with different proteins or vegetables.
• All made in one pan for minimal cleanup.

Ingredients You’ll Need

• Chicken – about 1 to 1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces. Boneless thighs, ground poultry, or firm tofu also work.
• Green beans – fresh, trimmed green beans (do not use canned).
• Olive oil – about 2 tablespoons, divided. You can substitute sesame oil, avocado oil, or butter if preferred.
• Soy sauce – low-sodium soy sauce for better control of saltiness; tamari or coconut aminos are good gluten-free alternatives.
• Chicken broth – adds savory depth to the sauce.
• Honey – gives the sauce its glossy sweetness; maple syrup or brown sugar can be substituted if needed.
• Garlic and ginger – fresh minced garlic and grated ginger give the best flavor.
• Arrowroot powder (or cornstarch) – used to lightly coat the chicken and to thicken the sauce.
• Spices – garlic powder, onion powder, kosher salt, black pepper, and an optional pinch of red pepper flakes.
• Green onions – thinly sliced for garnish and added freshness.
• Sesame seeds – optional garnish for extra texture and visual appeal.

How to Make Honey Garlic Chicken and Green Beans

1. Prep the chicken. Cut chicken into 1-inch pieces. In a bowl combine 1 tablespoon arrowroot (or cornstarch), 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper. Toss the chicken in the mixture until each piece is lightly coated.
2. Cook the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add chicken in a single layer. Season lightly with salt and pepper and cook until golden and cooked through, about 4–5 minutes, stirring as needed. Transfer the chicken to a plate and set aside.
3. Sauté the green beans. Add the remaining tablespoon of oil to the skillet. Add trimmed green beans, season with a little salt and pepper, and sauté about 6 minutes until they develop slight char marks and are tender-crisp. Avoid overcooking so they stay bright and firm.
4. Make the sauce. In a small bowl whisk together 1/4 cup chicken broth, 3 tablespoons low-sodium soy sauce, 1/4 cup honey, 4 cloves minced garlic, and 1/2 teaspoon grated ginger (or 1/4 tsp ground ginger). In a separate small cup, mix 2 teaspoons arrowroot (or cornstarch) with 2 teaspoons water until smooth.
5. Combine and thicken. Return the cooked chicken to the skillet with the green beans. Pour the honey-garlic sauce over everything, then stir in the arrowroot slurry. Bring the mixture to a gentle boil, reduce the heat, and simmer until the sauce thickens and coats the chicken and beans.
6. Finish and serve. Garnish with chopped green onions and sesame seeds if desired. Serve hot over brown rice, cauliflower rice, or your favorite grain.

Variations

• Protein: Try shrimp, salmon, tempeh, or tofu instead of chicken for different flavors and textures.
• Vegetables: Swap or add broccoli, asparagus, snap peas, bell peppers, carrots, or zucchini.
• Spicy: Add sriracha, sambal oelek, or crushed red pepper flakes to the sauce for heat.

Prepping and Storage

Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat gently in a skillet over medium heat or in the microwave. The flavors deepen after sitting, so this recipe is excellent for meal prep and often tastes even better the next day.

Serving Tips and Notes

• Serve over steamed brown rice, quinoa, or cauliflower rice to keep the meal lighter.
• For extra richness, stir in a small drizzle of toasted sesame oil at the end of cooking.
• Adjust the sauce thickness by adding a touch more arrowroot slurry for a thicker glaze or a bit more broth for a thinner sauce.
• To make this gluten-free, use tamari or coconut aminos in place of soy sauce.

Related Recipes

• Firecracker Chicken Stir Fry
• Teriyaki Chicken Stir Fry
• Asian Ground Turkey and Green Bean Stir Fry
• Honey Garlic Shrimp Stir Fry
• One Skillet Cashew Chicken Stir Fry
• One Pan Pineapple Teriyaki Chicken

More Chicken Recipes

• Maple Balsamic Herb Chicken
• Easy Baked Chicken Tenders
• Chicken Satay with Peanut Sauce
• Chicken Egg Roll in a Bowl
• Sheet Pan Chicken Fajitas

If you try this honey garlic chicken and green beans and enjoy it, please leave a rating and share a photo on social media using the hashtag #eatyourselfskinny—I love seeing your recreations!