Description
A delightful dish that balances the sweetness of honey with savory garlic and tender chicken, perfect for quick weeknight dinners.
Ingredients
- 1 to 1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon arrowroot powder or cornstarch
- 0.5 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 12 ounces green beans, trimmed
- 0.25 cup green onions, chopped
- 2 teaspoons water for sauce thickener
- 0.25 cup chicken broth for honey garlic sauce
- 3 tablespoons low-sodium soy sauce for honey garlic sauce
- 0.25 cup honey for honey garlic sauce
- 4 cloves garlic, minced, for honey garlic sauce
- 0.5 teaspoon grated ginger or 0.25 teaspoon ground ginger, for honey garlic sauce
- 2 teaspoons arrowroot powder or cornstarch for honey garlic sauce thickener
Instructions
- Cut the chicken into uniform 1-inch cubes so they cook evenly. In a medium bowl, combine the arrowroot powder, garlic powder, onion powder, salt, and black pepper. Toss the chicken pieces in this mixture until each piece is lightly coated.
- Heat a 12-inch skillet over medium-high heat and add 1 tablespoon of olive oil. When the oil is hot and shimmering, add the chicken in a single layer. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is golden brown and has reached an internal temperature of 165°F. Transfer the chicken to a plate and set aside.
- Add the remaining tablespoon of olive oil to the skillet. Add the trimmed green beans, season them with salt and pepper, and sauté for about 6 minutes until they are charred and tender-crisp.
- While the green beans are cooking, whisk together the chicken broth, soy sauce, honey, minced garlic, and ginger in a small bowl. In another bowl, combine the 2 teaspoons of arrowroot powder with 2 teaspoons of water, whisking until smooth to create a thickening slurry.
- Once the green beans are cooked, return the chicken to the skillet. Pour the prepared honey garlic sauce over the chicken and green beans, then add the arrowroot slurry. Stir well to ensure everything is evenly coated.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 2 to 3 minutes until the sauce thickens to your desired consistency.
- Remove from heat and top with sliced green onions and sesame seeds. Serve immediately over rice or cauliflower rice for a nutritious meal.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 4 to 5 days, and reheat as needed. Adjust sweetness by modifying the honey to personal preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian