Honey Lemon Chicken with Green Beans Recipe
A flavorful Honey Lemon Chicken and Green Beans recipe featuring tender chicken breasts marinated in soy sauce and rice wine vinegar, sautéed to perfection, and tossed with crisp green beans in a tangy honey lemon sauce with a hint of ginger and red pepper flakes. This quick and easy skillet dish is perfect for a healthy weeknight dinner and garnished with green onions and sesame seeds for an added touch of freshness and crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
Chicken Marinade
- 1 1/2 pounds Boneless skinless chicken breasts, cut into bite-sized pieces (2 large chicken breasts)
- 3 tablespoons Low sodium soy sauce
- 2 tablespoons Rice wine vinegar
- Salt and pepper, to taste
Main Ingredients
- Olive oil, for cooking (about 2 tablespoons)
- 12 ounces Green beans, trimmed and cut into bite-sized pieces (about 2 cups)
- 3/4 cup Low sodium chicken broth
- 1 Large lemon, zested and juiced
- 1/4 cup Honey (adjust more or less to taste)
- 2 tablespoons Cornstarch
- 1/4 teaspoon Ground ginger
- 1/2 teaspoon Red pepper flakes
- 1 Garlic clove, minced
Garnish (optional)
- Sliced green onions
- Sesame seeds
Instructions
- Marinate the chicken: Combine the chicken pieces, soy sauce, and rice wine vinegar in a large zip-top bag or bowl. Toss to coat evenly and refrigerate for at least 30 minutes, or up to 8 hours. If short on time, simply toss and let sit while prepping other ingredients.
- Prepare the sauce: In a small bowl, whisk together the chicken broth, lemon zest and juice, honey, cornstarch, ground ginger, red pepper flakes, and minced garlic until the cornstarch is fully dissolved. Set the sauce aside.
- Cook the green beans: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the green beans with a pinch of salt and stir constantly for 3-4 minutes until the beans are bright green and crisp-tender. Transfer the beans to a plate and set aside.
- Sauté the chicken: Add another tablespoon of olive oil to the skillet over medium-high heat. Remove the chicken from the marinade (discard leftover marinade) and season with salt and pepper. Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring and turning occasionally, until the chicken is cooked through and no longer pink inside. Remove the chicken with a slotted spoon to the plate with the green beans.
- Thicken the sauce: Pour the prepared honey lemon sauce into the now-empty skillet. Cook over medium-high heat, stirring frequently, until the sauce comes to a low boil and thickens, about 2-3 minutes. Adjust seasoning to taste by adding more salt, pepper, honey, or lemon juice if desired.
- Combine and serve: Return the cooked chicken and green beans to the skillet and toss to coat evenly with the thickened sauce. Remove from heat and serve immediately, garnished with sliced green onions and sesame seeds if desired.
Notes
- Marinating the chicken longer enhances flavor but is not mandatory.
- Use low sodium soy sauce and chicken broth to control saltiness.
- Adjust honey quantity to suit your preferred sweetness.
- For a spicier dish, increase red pepper flakes slightly.
- This dish pairs well with steamed rice or quinoa.
- Leftovers can be stored in the refrigerator for up to 3 days.
