This quick, flavorful Honey Garlic Chicken and Green Beans is the ultimate one-pan weeknight dinner. Juicy chicken, crisp-tender green beans, and a sweet-savory honey garlic sauce come together in just 30 minutes—better than takeout and healthier too! Serve over rice or cauliflower rice for a satisfying meal with minimal cleanup.
Why You’ll Love It
- Fast & easy: On the table in under 30 minutes.
- Wholesome: No refined sugar—just natural sweetness from honey.
- One-pan wonder: Less mess, more flavor.
- Versatile: Swap in different proteins or veggies.
Ingredients
For the chicken:
- 1–1½ lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1 Tbsp arrowroot powder (or cornstarch)
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- 2 Tbsp olive oil, divided
- 12 oz fresh green beans, trimmed
- ¼ cup chopped green onions
- Sesame seeds, for garnish (optional)
For the sauce:
- ¼ cup chicken broth
- 3 Tbsp low-sodium soy sauce
- ¼ cup honey
- 4 cloves garlic, minced
- ½ tsp fresh grated ginger (or ¼ tsp ground ginger)
- 2 tsp arrowroot powder (or cornstarch), mixed with 2 tsp water
Instructions
- Prep the chicken: In a bowl, toss chicken pieces with arrowroot, garlic powder, onion powder, salt, and pepper until coated.
- Cook chicken: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 4–5 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.
- Cook green beans: Add remaining olive oil to the skillet. Sauté green beans with a pinch of salt and pepper for about 6 minutes, until crisp-tender with light char.
- Make the sauce: While beans cook, whisk together broth, soy sauce, honey, garlic, and ginger. Stir the arrowroot slurry (arrowroot + water) until smooth.
- Combine: Return chicken to skillet with green beans. Pour sauce over and stir to coat. Add slurry, bring to a boil, then reduce heat and simmer until sauce thickens.
- Serve: Sprinkle with green onions and sesame seeds. Serve hot over rice or cauliflower rice.
Variations
- Protein: Swap chicken for shrimp, salmon, tofu, or ground turkey.
- Veggies: Try broccoli, bell peppers, zucchini, snap peas, or carrots.
- Spicy kick: Add sriracha, sambal oelek, or extra red pepper flakes.
Storage: Keep leftovers in an airtight container in the fridge for up to 4–5 days. Reheat in a skillet or microwave—flavors deepen overnight, making it perfect for meal prep!