This delicious tangy honey chicken & green beans recipe will make you want to stay in instead of ordering takeout! Sweet and savory chicken breasts are the perfect way to top off a bowl of steamed rice or vegetables.
Tangy honey chicken & green beans is a quick and easy 15 minute chicken breast recipe with a drool-worthy homemade tangy honey sauce. This is a terrific quick dinner idea for busy nights that’s made with pantry staples and no complicated ingredients or steps. It’s quite amazing how so few ingredients can transform into such a tasty sauce for chicken! What I love most about this recipe - this can be made with any protein – beef, pork, shrimp/prawns, even tofu! Pair with wild or brown rice or steamed vegetables for a completely balanced meal.
Tangy Honey Chicken & Green Beans
Ingredients:
1 1/2 lbs. chicken breast, cut into 1-inch cubes
12 oz. green beans, ends trimmed & washed
3/4 C low sodium chicken broth
1/4 C honey or agave
2 garlic cloves, minced
3 TBSP. low sodium soy sauce or liquid aminos
2 TBSP. corn starch
2 TBSP. olive oil
2 TBSP. rice vinegar
1/4 tsp. ground ginger
1 lemon
Salt and pepper, to taste
Garnishes: toasted sesame seeds, green onions
Directions:
In a large zip-lock bag, combine the cubed chicken, chicken broth, soy sauce and rice vinegar. Toss until the chicken is evenly coated. Refrigerate for at least 30 minutes (see cooking tips).
In a small bowl, whisk the honey, garlic, corn starch, ginger and juice of 1 lemon together until combined. Set aside.
Heat 1 TBSP. of olive oil in a large skillet over medium heat. Add green beans and season with a pinch of salt. Stir and cook until the green beans are bright green, about 3-4 minutes. Transfer to a large plate and set aside.
Add another TBSP. of olive oil to a skillet over medium-high heat. Place the chicken from the bag into the skillet and cook for 5-7 minutes on each side or until cooked through. Dispose of any remaining marinade.
Using a slotted spoon, add the chicken to the plate with the green beans.
Pour the honey-lemon sauce into the empty sauce pan. Cook over medium-high heat until the sauce reaches a low boil and thickens. Taste and adjust seasonings to your preference.
Add the chicken and green beans back into the pan and toss until evenly coated with the sauce.
Remove from heat and serve. Garnish with toasted sesame seeds or green onion. Pair with wild or brown rice or steamed vegetables for a completely balanced meal.
Prep time: 35 minutes | Cook time: 15 minutes
Servings: 4
Macros per serving: 202 cal | 2g fat | 18g carbs | 28g protein
Cooking Tips:
The longer you marinate the chicken, the more flavor it will have. If you're short on time, I still recommend a minimum of 30 minutes to marinate. Marinating the chicken overnight in the refrigerator will yield the best flavor.
This dish pairs perfectly over a bed of rice, stir-fry or steamed vegetables or this mouth-watering sheet pan cauliflower recipe.