Easy Chicken Breast and Green Beans Recipe for Busy Weeknights
A quick and easy chicken and green bean stir-fry coated in a sweet and savory honey soy sauce. Perfect for a simple weeknight dinner and great served with rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
Ingredients
- 1 lb chicken breasts (boneless, skinless, cut into 1-inch pieces)
- 2 1/2 cups green beans (trimmed)
- 1 tbsp vegetable oil
- 1 tsp vegetable oil
- 2 tsp minced garlic
- Salt to taste
- Black pepper to taste
- 1/4 cup low-sodium chicken broth
- 1/4 cup soy sauce (low sodium preferred)
- 3 tbsp honey
- 2 tsp cornstarch
- 1 tbsp cold water
Instructions
1. Heat 1 teaspoon of oil in a large pan over medium heat. Add the green beans and cook for 3–4 minutes until tender. Remove from the pan, place on a plate, and cover to keep warm.
2. Wipe the pan clean and increase heat to high. Add the remaining tablespoon of oil.
3. Season the chicken pieces with salt and pepper. Add them to the pan in a single layer and cook for about 3–4 minutes per side until golden brown and cooked through. Cook in batches if needed.
4. Add the minced garlic to the pan and cook for about 30 seconds until fragrant.
5. Return the cooked green beans to the pan and cook for about 2 minutes, stirring occasionally, until warmed through.
6. In a bowl, whisk together the chicken broth, honey, and soy sauce.
7. In a small bowl, mix the cornstarch with 1 tablespoon cold water until smooth.
8. Pour the soy sauce mixture over the chicken and green beans and cook for about 30 seconds while stirring to coat everything.
9. Whisk in the cornstarch slurry and bring the mixture to a boil. Cook for about 1 minute until the sauce thickens, stirring constantly.
10. Serve immediately, optionally over rice.
Notes
Cut chicken into evenly sized pieces so they cook quickly and evenly.
Cook chicken in batches if the pan is crowded to ensure proper browning.
Fresh green beans provide the best texture, but frozen can be used if thawed first.
Serve with steamed rice or noodles for a complete meal.