Chicken and Green Beans
Chicken and Green Beans
Table of Contents
This chicken and green beans recipe is a simple and healthy stir fry featuring seared chicken breast and fresh green beans, all coated in a delicious honey garlic sauce. It’s the ideal choice for a quick dinner or meal prep.
I whip up stir fry at least once a week, and my family enjoys a variety of dishes, including chicken and asparagus stir fry, moo goo gai pan, and this easy yet tasty chicken and green bean option.
Stir fry is always a great choice for dinner fresh, healthy, and quick to prepare. This chicken and green beans stir fry is a staple in my home, packed with protein and veggies in one dish. Just start a pot of rice while you whip up the stir fry, and you’ll have a complete meal ready in 30 minutes.
How Do You Make Chicken And Green Beans ?
Start by cooking the green beans until they’re crisp-tender. Once they’re done, remove them from the pan and sear bite-sized pieces of chicken until golden brown. Add the green beans back in, then pour in a honey garlic sauce and simmer until it thickens. Serve it all over rice and enjoy.
How Do You Cook Chicken For Stir Fry ?
The ideal method for cooking chicken for stir fry is to cut it into 1-inch pieces, season with salt and pepper, and then sear it in vegetable oil in a hot pan until browned and fully cooked. Avoid overcrowding the pan, as adding too much chicken at once can cause it to steam rather than brown. I usually cook my chicken in two batches.
What Kind Of Sauce Do You Put In a Stir Fry ?
Most stir fry sauces are crafted from soy sauce, minced garlic, and a variety of seasonings like sesame oil, fresh ginger, rice vinegar, chicken broth, sugar, or chili sauce. A key ingredient in stir fry sauce is a thickening agent, such as cornstarch, which helps the sauce cling to the chicken and vegetables.
This recipe is designed for garlic enthusiasts, featuring 2 teaspoons of garlic. If you prefer a milder flavor, you can reduce it to 1 teaspoon while still keeping it delicious. Serve your chicken and green bean stir fry over rice for a quick meal that the whole family will love.
Chicken and Green Beans variations
You can prepare this dish using only chicken and green beans, as the recipe suggests, or you can enhance the flavor by incorporating a variety of other vegetables. Feel free to replace up to half of the green beans with any of the following options:
- Mushrooms
- Bell peppers
- Onions
- Carrots
- Snow peas
- Broccoli
- Asparagus
This chicken and green bean dish is not only fantastic for dinner, but it’s also ideal for meal prep. Simply divide your stir fry into four portions and pack them into meal prep containers alongside some rice. You’ll have a delicious meal ready to enjoy all week.
You may like: Buffalo Chicken Salad
Chicken and Green Beans
Ingredients
- 1 tablespoon +1 teaspoon vegetable oil divided use
- 2 1/2 cups green beans trimmed and cut into 1 inch pieces
- 1 pound boneless skinless chicken breasts cut into 1 inch pieces
- 2 teaspoons minced garlic
- 1/4 cup low sodium chicken broth or water
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 teaspoons corn starch
- salt and pepper to taste
Instructions
- Heat 1 teaspoon of oil in a large pan over medium heat.
- Add the green beans and cook for approximately 3-4 minutes or until beans are tender.
- Remove the green beans from the pan; place them on a plate and cover.
- Wipe the pan clean with a paper towel and turn the heat to high.
- Add the remaining tablespoon of oil.
- Season the chicken pieces with salt and pepper and add them to the pan in a single layer – you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
- Add the garlic to the pan and cook for 30 seconds.
- Add the green beans back to the pan and cook for 2 more minutes or until the green beans are warmed through.
- In a bowl whisk together the chicken broth, honey and soy sauce.
- In a small bowl mix the cornstarch with a tablespoon of cold water.
- Pour the soy sauce mixture over the chicken and green beans; cook for 30 seconds.
- Whisk in the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken, stirring constantly.
- Serve immediately, with rice if desired.
