Super flavorful Honey Garlic Chicken and Green Beans make the perfect weeknight meal smothered in a delicious sauce that tastes way better than take-out! Serve over rice and have dinner on your table in under 30 minutes!
I love one pan dinners and this honey garlic chicken and green bean recipe is the perfect meal to make your family on those busy weeknights! Tender, juicy chicken and crisp green beans cooked to perfection all drizzled with the most delicious honey garlic sauce. This meal tastes great served over rice or even this cauliflower fried rice!
Why You’ll Love this Recipe
- Healthy, flavorful and ready in under 30 minutes!
- This honey garlic sauce is AMAZING! The perfect amount of sweetness without any refined sugar.
- Easily customizable with a variety of veggies and protein.
- Made all in one pan for easy clean-up!
Ingredients You’ll Need
- chicken – you’ll need about 3 boneless skinless chicken breasts cut into 1-inch pieces, but you could use boneless skinless chicken thighs or even ground chicken, ground turkey or ground beef as well.
- green beans – make sure to use fresh trimmed green beans and not canned in this recipe.
- olive oil – I like to use a good olive oil to cook the chicken and green beans. Doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor. You could also use sesame oil, avocado oil or butter.
- soy sauce – I always use low-sodium soy sauce as I find that regular soy sauce can make dishes too salty. You could also swap the soy sauce with tamari or coconut aminos to make this gluten-free or paleo.
- chicken broth – for more savory depth of flavor.
- honey – the star of this sauce that adds sweetness without using refined sugars and makes a nice glaze. You could also swap the honey with maple syrup or even brown sugar if you don’t have honey on hand.
- garlic + ginger – fresh garlic and fresh ginger are definitely best in this dish.
- arrowroot powder – (or cornstarch) this is what the chicken pieces are dredged in and creates a light, crispy coating that soaks up the flavors of the yummy sauce. We’re also using a little to thicken up this sauce.
- spices – combination of garlic powder, onion powder, kosher salt and pepper to season the chicken. I also like to add a pinch of red pepper flakes for a little heat.
- green onions – adds flavor and a pop of color to the dish. You could also add in herbs such as fresh parsley, basil or cilantro.
- sesame seeds – optional garnish
How to Make Honey Garlic Chicken and Green Beans
- Prepare the chicken. Cut the chicken into 1-inch cubes. Mix together 1 tablespoon of arrowroot powder, garlic powder, onion powder, salt and pepper then toss with the chicken making sure each piece is lightly coated.
- Cook the chicken. In a large skillet over medium-high heat, drizzle 1 tablespoon of olive oil to coat the pan. Once the pan is hot, add the chicken pieces in an even layer. Season with salt and pepper and cook until lightly golden brown, about 4 to 5 minutes, stirring the chicken as needed. Once the chicken is cooked, transfer to a plate and set aside.
- Sauté the green beans. Drizzle another tablespoon of olive oil onto the hot skillet, add the green beans and season with a little salt and pepper. Saute the green beans for about 6 minutes until they start to get a little char and are tender, but still crisp. We don’t want floppy green beans!
- Make the sauce. While things are cooking, whisk together the chicken broth, soy sauce, honey, garlic and ginger in a small bowl. Separately, whisk together 2 teaspoons arrowroot powder (or cornstarch) along with 2 teaspoons of water and mix until smooth. Set aside.
- Everything in the skillet. Once the green beans are nice and tender, add the chicken back into the pan and mix together. Pour the honey garlic sauce over top, add in the arrowroot mixture to help thicken up the sauce, and stir well making sure everything is coated. Bring the sauce to a boil then turn down the heat and let everything simmer until the sauce has thickened up and everything is incorporated.
- Serve. Top with sliced green onions (aka scallions) and sprinkle on some sesame seeds. Serve over brown rice or cauliflower rice and enjoy!
Variations
- Protein – switch up the protein and try making this with shrimp, salmon or even tofu
- Veggies – feel fee to use whatever veggies you’d like. Broccoli, asparagus, zucchini, snap peas, carrots, and peppers all make great options.
- Make it spicy – if you like a good amount of heat, feel free to add a little sriracha or Sambal Oelek to the sauce. You could also add some red pepper flakes.
Prepping and Storage
Leftovers will last up to 4 to 5 days in the refrigerator stored in a sealed, airtight container. You can reheat the chicken and green beans in a skillet or microwave. Trust me when I say, this meal tastes even better the next day so it’s a great recipe for meal prep!
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More One Pan Recipes
- Firecracker Chicken Stir Fry
- Teriyaki Chicken Stir Fry
- Asian Ground Turkey and Green Bean Stir Fry
- Honey Garlic Shrimp Stir Fry
- One Skillet Cashew Chicken Stir Fry
- One Pan Pineapple Teriyaki Chicken
More Chicken Recipes
- Maple Balsamic Herb Chicken
- Easy Baked Chicken Tenders
- Chicken Satay with Peanut Sauce
- Chicken Egg Roll in a Bowl
- Sheet Pan Chicken Fajitas
Hope you all enjoy these Honey Garlic Chicken and Green Beans and if you love this as much as we do, please leave me 
below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Honey Garlic Chicken and Green Beans
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Ingredients
- 1 to 1 1/2 lbs boneless skinless chicken breasts cut into 1-inch pieces
- 1 Tbsp arrowroot powder or cornstarch
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp olive oil divided
- 12 oz green beans trimmed
- 1/4 cup green onions chopped
- Sesame seeds optional garnish
For the Honey Garlic Sauce:
- 1/4 cup chicken broth
- 3 Tbsp low-sodium soy sauce
- 1/4 cup honey
- 4 cloves garlic minced
- 1/2 tsp grated ginger (or 1/4 tsp ground ginger)
- 2 tsp arrowroot powder or cornstarch
Instructions
- Cut the chicken into 1-inch cubes. Mix together 1 tablespoon of arrowroot powder, garlic powder, onion powder, salt and pepper then toss with the chicken making sure each piece is lightly coated.
- In a large skillet over medium-high heat, drizzle 1 tablespoon of olive oil to coat the pan. Once the pan is hot, add the chicken pieces in an even layer. Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes, stirring the chicken as needed. Once the chicken is cooked, transfer to a plate and set aside.
- Drizzle another tablespoon of olive oil onto the hot skillet, add the green beans and season with a little salt and pepper. Saute the green beans for about 6 minutes until they start to get a little char and are tender, but still crisp. We don’t want floppy green beans!
- While things are cooking, whisk together the chicken broth, soy sauce, honey, garlic and ginger in a small bowl. Separately, whisk together 2 teaspoons arrowroot powder (or cornstarch) along with 2 teaspoons of water and mix until smooth. Set aside.
- Once the green beans are nice and tender, add the chicken back into the pan and mix together. Pour the honey garlic sauce over top, add in the arrowroot mixture to help thicken up the sauce, and stir well making sure everything is coated. Bring the sauce to a boil then turn down the heat and let everything simmer until the sauce has thickened up and everything is incorporated.
- Top with sliced green onions (aka scallions) and some sesame seeds. Serve over rice and enjoy!
Nutrition
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