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Honey garlic chicken and green beans in a skillet with glossy sauce (illustrative image)

25-Minute Honey Garlic Chicken & Green Beans

Sear chicken pieces and green beans in one skillet, then toss in a sticky honey garlic sauce. 25 minutes, one pan, about 42g protein per serving (estimated; see nutrition note).
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken & green beans
  • 1.5 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 12 oz fresh green beans trimmed
  • 2 tbsp avocado oil (or other neutral oil) divided
  • 0.5 tsp kosher salt divided
  • 0.5 tsp black pepper
Honey garlic sauce
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 4 garlic cloves minced (about 4 tsp)
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch whisked with 2 tbsp cold water
To finish (optional)
  • 1 tsp sesame seeds
  • 2 scallions thinly sliced
  • 0.25 tsp red pepper flakes

Method
 

  1. Season the chicken pieces with 1/4 tsp salt and the black pepper.
  2. Heat 1 tbsp oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear 5–6 minutes, turning once, until golden and the thickest piece registers 165°F on an instant-read thermometer. Transfer to a plate.
  3. Add the remaining 1 tbsp oil and the green beans to the skillet with 2 tbsp water and the remaining 1/4 tsp salt. Cover and steam 3 minutes, then uncover and cook 2–3 minutes more, stirring occasionally, until bright green and crisp-tender.
  4. While the beans cook, whisk the honey, soy sauce, garlic, rice vinegar, and sesame oil in a small bowl.
  5. Return the chicken to the skillet and pour in the sauce. Bring to a simmer. Give the cornstarch slurry a quick re-whisk, drizzle it in, and simmer 2–3 minutes, stirring, until the sauce thickens enough to coat the back of a spoon and clings to the chicken.
  6. Remove from heat and rest 2 minutes. Top with sesame seeds, scallions, and red pepper flakes if using. Serve over rice.

Notes

Food safety: chicken must reach 165°F internal temperature (USDA). Refrigerate leftovers within 2 hours; reheat to 165°F. Protein (~42g/serving) estimated from USDA FoodData Central values for the listed ingredients; not a lab analysis. See the nutrition note in the article.