Ingredients
Scale
- 1 tablespoon vegetable oil + 1 teaspoon (separated)
- 2 1/2 cups green beans, trimmed and cut into 1-inch pieces
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 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
- Prepare the Sauce: In a small bowl, whisk together the low-sodium chicken broth, soy sauce, honey, and corn starch until the corn starch is fully dissolved. (Pro tip: This prevents lumps from forming when you add the sauce to the hot pan later.) Set the mixture aside.
- Season the Chicken: Pat the chicken breast chunks dry with paper towels. Season generously with salt and pepper. This step is crucial for browning; moisture is the enemy of a good sear.
- Sear the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until it shimmers. Add the chicken chunks in a single layer, ensuring not to overcrowd the pan. Cook for 4–5 minutes, turning once, until golden brown and cooked through. (Pro tip: If the chicken sticks, it’s not ready to flip—wait another 30 seconds.) Transfer the chicken to a clean plate and set aside.
- Cook the Green Beans: Reduce the heat to medium and add the remaining 1 teaspoon of vegetable oil to the same skillet. Add the green bean pieces and sauté for 5–6 minutes, stirring occasionally, until they are bright green and tender-crisp. I’ve found that cooking them directly in the chicken drippings adds a depth of flavor that blanching simply cannot match.
- Add the Garlic: Push the green beans to one side of the skillet and add the minced garlic to the open space. Cook for 30 seconds, stirring constantly, until fragrant. This brief bloom in the hot oil releases the garlic’s aroma without burning it.
- Combine and Glaze: Return the cooked chicken to the skillet with the green beans and garlic. Give the reserved sauce a quick whisk, then pour it over everything. Stir continuously for 1–2 minutes as the sauce thickens and coats the chicken and green beans in a glossy, savory-sweet glaze. (Pro tip: If the sauce seems too thick, add a splash of water or extra broth to loosen it.)
- Rest and Serve: Remove the skillet from the heat. Let the dish rest for 2 minutes before serving. This brief rest allows the sauce to set slightly and the flavors to meld, ensuring every bite of your Chicken Breast Green Beans is perfectly balanced.
- Prep Time: 10 minutes
- Cook Time: 15 minutes