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One pan chicken breast and green beans coated in honey soy sauce served over white rice

Chicken Breast and Green Beans

Tender chicken breast chunks and crisp green beans tossed in a sweet and savory honey-soy sauce, cooked in one pan and ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 2.5 cups green beans trimmed, fresh preferred
  • 2 tsp garlic freshly minced
  • 1 tbsp vegetable oil for cooking chicken
  • 1 tsp vegetable oil for cooking green beans
  • 0.25 tsp salt or to taste
  • 0.25 tsp black pepper or to taste
  • 0.25 cup low-sodium soy sauce
  • 0.25 cup low-sodium chicken broth
  • 3 tbsp honey real honey recommended
  • 2 tsp cornstarch mixed with 1 tbsp cold water until smooth before adding

Equipment

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

Method
 

  1. Heat 1 tsp of vegetable oil in a large skillet over medium heat. Add the green beans and cook for 3 to 4 minutes, stirring occasionally, until bright green and just tender with a little snap remaining. Transfer to a plate and cover with foil to keep warm.
  2. Wipe the skillet clean with a paper towel and increase heat to high. Add the remaining 1 tbsp of oil and let it get hot. Season the chicken pieces with salt and pepper, then add in a single layer. Cook in batches if needed to avoid crowding. Cook each side for 3 to 4 minutes until golden brown and the internal temperature reaches 165 degrees F.
  3. Add the minced garlic to the cooked chicken and stir for 30 seconds. Adding garlic at this stage prevents burning and bitterness.
  4. Return the green beans to the pan and stir together with the chicken for about 2 minutes until warmed through.
  5. In a small bowl, whisk together the soy sauce, chicken broth, and honey. In a separate bowl, mix the cornstarch with 1 tbsp cold water until completely smooth.
  6. Pour the soy sauce mixture over the chicken and green beans. Stir to coat and cook for 30 seconds. Add the cornstarch slurry and bring to a boil. Stir constantly for 1 minute until the sauce thickens into a glossy coating. Serve immediately over steamed rice.

Notes

Do not crowd the pan when cooking chicken: cook in batches for proper browning. Add garlic after the chicken is fully cooked to prevent burning. Always mix cornstarch with cold water before adding to the hot pan. Chicken is done when the internal temperature reaches 165 degrees F with no pink remaining. Green beans should be bright green and tender-crisp, not soft or mushy.