Ingredients
Scale
- Chicken and Green Beans:
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons low sodium soy sauce
- 2 tablespoons rice wine vinegar
- Salt and pepper
- Olive oil
- 12 ounces green beans, trimmed and cut into bite sized pieces
- Honey Lemon Sauce:
- 3/4 cup low sodium chicken broth
- 1 large lemon, zested and juiced
- 1/4 cup honey
- 2 tablespoons cornstarch
- 1/4 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
- 1 garlic clove, minced
- Sliced green onions and sesame seeds (optional)
Instructions
- Combine chicken, soy sauce and rice wine vinegar in a zip-top bag and refrigerate for at least 30 minutes.
- Whisk sauce ingredients together in a bowl until smooth and set aside.
- Heat oil in a skillet over medium-high heat. Cook green beans for 3-4 minutes until crisp-tender, then set aside.
- Add more oil and cook chicken for 5-7 minutes until fully cooked.
- Remove chicken and add sauce to the pan. Cook 2-3 minutes until thickened.
- Return chicken and green beans to the pan and toss to coat.
- Serve immediately, garnished with green onions and sesame seeds if desired.
Notes
- Marinating enhances flavor but can be skipped if short on time.
- Serve over rice or enjoy on its own.
- Adjust honey or lemon to taste for sweetness and tang.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 317
- Sugar: 20 g
- Sodium: 621 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 109 mg