Honey Garlic Chicken with Green Beans

A quick and flavorful recipe featuring seared chicken thighs and crisp-tender green beans in a sticky honey garlic sauce.

Scale

680 g (1.5 lb) boneless skinless chicken thighs, cut into 2–3 cm (1-inch) pieces
1 tsp (5 g) kosher salt
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) neutral oil (canola or vegetable)
4 cloves garlic, minced (12 g)
1 tbsp (6 g) fresh ginger, grated
60 ml (¼ cup) low-sodium soy sauce
60 ml (¼ cup) honey
1 tbsp (15 ml) rice vinegar
60 ml (¼ cup) water or low-sodium chicken stock
2 tsp (6 g) cornstarch mixed with 2 tbsp (30 ml) cold water
450 g (1 lb) fresh green beans, trimmed
1 tsp (5 ml) sesame oil (optional)
Toasted sesame seeds and sliced scallions for garnish (optional)

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Pat the chicken dry and season with salt and pepper. Let sit for 5 minutes.
Blanch the green beans in salted boiling water for 2 minutes and shock in ice water.
Heat oil in a skillet over medium-high heat. Add chicken and sear for 3–4 minutes per side until golden brown.
Reduce heat and add garlic and ginger. Cook for 30–45 seconds until fragrant. Stir in soy sauce, honey, rice vinegar, and water; simmer for 2–3 minutes.
Add the cornstarch slurry and simmer until the sauce is glossy, about 1–2 minutes. Toss in the green beans to heat through.
Stir in sesame oil if using, let rest for 2 minutes, and serve garnished with sesame seeds and scallions.

For a gluten-free version, substitute tamari for soy sauce. You can also swap chicken thighs for breasts, but reduce cook time to prevent dryness.