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Honey garlic chicken and green beans

Chicken thighs and green beans cook in a skillet with honey-garlic sauce. About 25 minutes with cooked rice ready; serves four.

About 25 minutes · serves 4

By Forkast. This recipe has not been kitchen-tested; timing is an estimate.

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Honey-garlic chicken pieces and green beans in a skillet with rice.
AI-generated recipe illustration

Let’s make dinner

  1. 1

    Mix the sauce

    Whisk soy sauce, honey, garlic, vinegar, cornstarch, and ¼ cup water. Cut chicken into bite-size pieces on a separate board; wash hands and tools.

  2. 2

    Brown the chicken

    Heat 1 tablespoon oil in a large skillet over medium-high. Cook chicken 6–8 minutes, turning, until browned and 165°F. Move to a clean plate.

  3. 3

    Cook the beans and glaze

    Add remaining oil and green beans. Cook 5–6 minutes until crisp-tender. Return chicken, add sauce, and bubble 2 minutes until glossy. Serve with rice.

This is the skillet to make when you want a glossy takeout-style sauce without waiting for delivery. Keep raw chicken separate during prep, cook it to 165°F, then return it to the pan only when the green beans are nearly done. Contains soy and wheat if made with standard soy sauce.

Questions before you cook

Does the rice cook in the skillet?

No. The recipe uses three cups of cooked rice for serving. Prepare it separately before the skillet meal is ready.

How does the sauce thicken?

Cornstarch is whisked into the sauce with water before it reaches the pan. Stir the mixture again before pouring it in, then let it bubble as directed.

Substitutions and ingredient choices

Serve with separately cooked noodles instead of rice as an untested variation. Check the noodle and soy sauce labels for allergens.

How should I store and reheat leftovers?

Refrigerate perishable leftovers in shallow containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use leftovers within 3–4 days. Reheat leftovers to 165°F, checking with a food thermometer. These are general USDA safety limits, not a tested shelf-life claim for this recipe.

Reheat the chicken and beans in a covered skillet with a little water, stirring; reheat rice separately.

USDA: Leftovers and Food Safety

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