Name: Honey Garlic Chicken and Green Beans Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 to 1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces; 1 tablespoon arrowroot powder or cornstarch; ½ teaspoon garlic powder; ¼ teaspoon onion powder; ¼ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons olive oil, divided (preferably extra virgin); 12 ounces green beans, trimmed; ¼ cup green onions, chopped; Sesame seeds (optional garnish); 2 teaspoons water (for sauce thickener); ¼ cup chicken broth (low sodium recommended); 3 tablespoons low-sodium soy sauce; ¼ cup honey (raw local honey preferred); 4 cloves garlic, minced; ½ teaspoon grated ginger or ¼ teaspoon ground ginger; 2 teaspoons arrowroot powder or cornstarch (for sauce thickener)

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Introduction

This Honey Garlic Chicken and Green Beans recipe delivers a flavorful, high-protein meal that’s quick and easy to make. Tender chicken pieces coated in a glossy honey garlic sauce pair perfectly with crisp-tender green beans for a satisfying dinner the whole family will love.

A white plate with a meal showing three main parts: on the left, a neat pile of bright green cooked green beans with a slight shine; in the middle and slightly right, many small, glossy chunks of cooked chicken coated in a dark brown sauce, garnished with chopped green herbs; and on the far right, a layer of light beige cooked rice that looks soft and fluffy. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 to 1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon arrowroot powder or cornstarch
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil, divided (extra virgin recommended)
12 ounces green beans, trimmed
¼ cup green onions, chopped
Sesame seeds, optional garnish
2 teaspoons water (for sauce thickener)
For the Honey Garlic Sauce:
¼ cup chicken broth (low-sodium recommended)
3 tablespoons low-sodium soy sauce
¼ cup honey
4 cloves garlic, minced
½ teaspoon grated ginger or ¼ teaspoon ground ginger
2 teaspoons arrowroot powder or cornstarch

Instructions

Step 1: Cut the chicken into uniform 1-inch cubes for even cooking. In a medium bowl, mix 1 tablespoon arrowroot powder, garlic powder, onion powder, salt, and pepper. Toss the chicken pieces in this mixture to coat them lightly and evenly.
Step 2: Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer. Avoid overcrowding. Cook 4 to 5 minutes, stirring occasionally, until the chicken is golden and reaches 165°F internal temperature. Remove and set aside.
Step 3: Add the remaining 1 tablespoon olive oil to the skillet. Add the green beans, season with a pinch of salt and pepper, and sauté for about 6 minutes, stirring occasionally, until the beans are tender-crisp with char marks.
Step 4: While the green beans cook, whisk together chicken broth, soy sauce, honey, minced garlic, and ginger in a small bowl. In a separate bowl, stir 2 teaspoons arrowroot powder with 2 teaspoons water until smooth to create a slurry.
Step 5: Return the cooked chicken to the skillet with the green beans. Pour the honey garlic sauce over the mixture, then immediately add the slurry. Stir well to coat everything evenly. Bring to a boil, then reduce heat and simmer 2 to 3 minutes until the sauce thickens and becomes glossy.
Step 6: Remove from heat and garnish with chopped green onions and sesame seeds. Serve immediately over jasmine rice, cauliflower rice, or your favorite side.

Tips & Variations

Use shrimp, salmon chunks, or crispy tofu instead of chicken for protein alternatives.
Swap green beans for broccoli, snap peas, or bell peppers based on what you have on hand.
Prepare the honey garlic sauce up to 2 days in advance and store it in the fridge for quicker cooking.
For the best flavor, use extra virgin olive oil and fresh garlic rather than jarred.

Storage

Store leftovers in an airtight container in the refrigerator for 4 to 5 days. To reheat, warm in a skillet over medium heat with a splash of chicken broth to refresh the sauce. You can also use a microwave at 50% power for 2 to 3 minutes, stirring halfway to avoid rubbery chicken.

How to Serve

The dish is served on a white plate with a brown rim, placed on a white marbled surface. On the left side, there is a layer of green beans that are vibrant and shiny with a slight glaze. To the right of the green beans, there is a layer of small cooked brown rice grains, soft in texture. On top of the rice, there is a pile of glazed chicken pieces coated in a glossy reddish-brown sauce, sprinkled with chopped fresh green herbs, adding contrast to the rich sauce. The chicken pieces look tender and moist. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of green beans?

Yes, broccoli, snap peas, bell peppers, or any stir-fry friendly vegetables work well as substitutes depending on your preference and available ingredients.

Is arrowroot powder necessary for this recipe?

Arrowroot powder or cornstarch is used to thicken the sauce and give it a glossy finish. You can substitute cornstarch if arrowroot is unavailable. Omitting it will result in a thinner sauce.