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Honey Garlic Chicken and Green Beans - A Simple, Satisfying Skillet Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
  • 1 pound fresh green beans, trimmed
  • 2 tablespoons neutral oil (avocado, canola, or light olive oil)
  • 1 teaspoon kosher salt, divided, plus more to taste
  • 1/2 teaspoon black pepper
  • 4 cloves garlic, minced (about 1.5 tablespoons)
  • 1 tablespoon fresh ginger, grated (optional but recommended)
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon toasted sesame oil
  • 1–2 teaspoons cornstarch, mixed with 2 teaspoons cold water (optional, for thicker sauce)
  • 1/4–1/2 teaspoon red pepper flakes (optional, for heat)
  • Sesame seeds and sliced green onions for garnish (optional)
  • Cooked rice or noodles, for serving (optional)

Method
 

  1. Prep the chicken and beans: Pat the chicken dry and season with 1/2 teaspoon salt and black pepper. Trim the green beans. Stir together honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using) in a small bowl and set aside.
  2. Sear the chicken: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in a single layer and cook, undisturbed, for 2–3 minutes to get color. Stir and cook another 3–4 minutes until mostly cooked through. Transfer to a plate, leaving any juices in the pan.
  3. Sauté the green beans: Add remaining 1 tablespoon oil to the skillet. Add green beans and 1/2 teaspoon salt. Cook, stirring occasionally, for 4–5 minutes until bright green and crisp-tender. If they’re browning too fast, splash in 1–2 tablespoons water to steam.
  4. Add aromatics: Push beans to the edges of the skillet. Add garlic and ginger to the center. Cook 30–45 seconds, stirring, until fragrant but not browned.
  5. Combine and sauce: Return chicken and any juices to the skillet. Pour in the honey-soy mixture. Toss everything to coat. Bring to a gentle simmer over medium heat for 2–3 minutes.
  6. Thicken (optional): If you want a glossy, clingy sauce, stir in the cornstarch slurry. Simmer 1–2 minutes until thickened to your liking. Taste and adjust seasoning with a pinch of salt or more vinegar for brightness.
  7. Serve: Garnish with sesame seeds and green onions. Serve hot over rice or noodles, spooning extra sauce over the top.