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Chicken breast and green beans in honey soy sauce in a skillet with glossy glaze

Easy Chicken Breast and Green Beans

A quick one-pan meal with tender chicken and crisp green beans in a sweet honey-soy glaze. 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
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil plus 1 teaspoon, divided
  • 2.5 cup green beans trimmed and cut into 1-inch pieces
  • 1 lb boneless, skinless chicken breasts cut into 1-inch chunks
  • 2 tsp minced garlic fresh or jarred
  • 0.25 cup low-sodium chicken broth or water
  • 0.25 cup soy sauce low-sodium preferred
  • 3 tbsp honey
  • 2 tsp cornstarch
  • salt and black pepper to taste

Equipment

  • Large skillet or wok
  • Small mixing bowls
  • Whisk
  • Meat thermometer
  • Cutting board and knife
  • Paper towels

Method
 

  1. Heat 1 teaspoon of 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 crisp-tender. Transfer beans to a plate and cover with foil to keep warm.
  2. Wipe the skillet clean with a paper towel and increase heat to medium-high. Add the remaining tablespoon of oil. Season chicken chunks with salt and pepper. Add chicken to the hot pan in a single layer, working in batches if needed to avoid overcrowding. Cook for 3 to 4 minutes per side until golden brown with slight caramelization and internal temperature reaches 165°F.
  3. Add minced garlic to the pan with the chicken and cook for 30 seconds, stirring constantly, until fragrant but not browned.
  4. Return the cooked green beans to the skillet with the chicken. Stir together and cook for 2 minutes to heat the beans through.
  5. In a small bowl, whisk together chicken broth, soy sauce, and honey. In a separate small bowl, mix cornstarch with 1 tablespoon cold water until completely smooth.
  6. Pour the soy sauce mixture over the chicken and green beans. Cook for 30 seconds while stirring. Add the cornstarch slurry and stir constantly. Bring to a gentle boil and cook for 1 minute until sauce thickens and coats the back of a spoon, becoming glossy.
  7. Remove from heat and serve immediately over rice or your favorite grain.

Notes

For best results, cut chicken into uniform 1-inch pieces for even cooking. Don't overcrowd the pan when cooking chicken or it will steam instead of brown. The cornstarch slurry must be completely smooth before adding to prevent lumps. Sauce will thicken slightly as it cools. Cook chicken to 165°F internal temperature for food safety. Store leftovers in an airtight container for up to 4 days. Add a splash of water or broth when reheating to loosen the sauce.