Go Back
20-Minute Honey Garlic Chicken with Green Beans: honey garlic chicken pieces with bright green beans in a glossy amber…

20-Minute Honey Garlic Chicken with Green Beans

Golden chicken thighs and crisp-tender green beans cook in one skillet and get coated in a sticky honey, soy sauce, and garlic sauce. Serve over hot rice for a fast weeknight dinner.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
  • 2 tablespoons cornstarch
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons neutral oil avocado, canola or vegetable; divided
  • 8 ounces fresh green beans trimmed and cut in half
  • 2 tablespoons water for the green beans
  • 5 cloves garlic minced
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup water for the sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1/4 to 1/2 teaspoon red pepper flakes optional
  • 1 teaspoon sesame seeds for topping
  • 2 green onions sliced; for topping
  • cooked white or jasmine rice for serving

Method
 

  1. Whisk the honey, soy sauce, 1/4 cup water, rice vinegar, sesame oil and red pepper flakes together in a small bowl or measuring cup. Set it next to the stove.
  2. Pat the chicken dry with paper towels. Put it in a bowl, add the cornstarch, salt and pepper, and toss until every piece has a thin, dusty coating.
  3. Heat 1 tablespoon of oil in the skillet over medium-high heat. Add the green beans and cook for 1 minute, then add 2 tablespoons of water and cover right away. Steam for 3 minutes, until they're bright green with a little bite left. Move them to a plate.
  4. Wipe out any water left in the pan. Add the other tablespoon of oil and let it get hot, about 1 minute. It should shimmer.
  5. Add the chicken in a single layer and don't touch it for 4 to 5 minutes. You want a deep golden bottom. Flip the pieces and cook 3 to 4 minutes more, until the chicken reaches 165°F inside.
  6. Turn the heat down to medium-low. Push the chicken to the edges, add the garlic to the center and stir it for about 30 seconds, just until it smells fragrant.
  7. Whisk the sauce again and pour it in. Let it bubble gently for 2 to 3 minutes, stirring, until it turns glossy and coats the back of a spoon.
  8. Put the green beans back in the pan and toss everything for 30 seconds to coat. Sprinkle with sesame seeds and green onions and serve hot over rice.

Notes

Dry the chicken first — wet chicken steams instead of browning. If your skillet is smaller than 12 inches, brown the chicken in two batches. Lower the heat to medium-low before adding the sauce; honey scorches and turns bitter over high heat. Add garlic late — 30 seconds at the end is enough. Use low-sodium soy sauce; regular gets very salty as it reduces. Use an instant-read thermometer; chicken is safe at 165°F. If the sauce gets too thick, stir in a tablespoon of water; if still thin after 3 minutes, let it bubble a minute longer. Leftovers keep 3 to 4 days refrigerated; reheat in a skillet with a splash of water or microwave covered in 45-second bursts. Do not freeze — the green beans go limp and watery.