Honey Lemon Chicken and Green Beans
This Honey Lemon Chicken and Green Beans has a ton of flavor and can have dinner on the table in just 20 minutes!
HONEY LEMON CHICKEN AND GREEN BEANS:
1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces (2 large chicken breasts)
3 tablespoons low sodium soy sauce
2 tablespoons rice wine vinegar
salt and pepper
12 ounces green beans, trimmed and cut into bite sized pieces (about 2 cups)
Honey Lemon Sauce (see below)
HONEY LEMON SAUCE:
3/4 cup low sodium chicken broth
Juice and zest from 1 large lemon
1/4 cup honey (or more/less to taste)
2 tablespoons cornstarch
1/4 teaspoon ground ginger
1/2 teaspoon red pepper flakes
1 garlic clove, minced
- Combine the chicken, soy sauce and rice wine vinegar in a large zip-top bag, and toss until the chicken is evenly coated. Refrigerate for at least 30 minutes, or up to 8 hours. (If no time to marinate, just toss the chicken, soy sauce and vinegar in a small bowl and let sit while you prep the rest of the recipe).
- In a small bowl, whisk the sauce ingredients together until combined. Set aside.
- Heat a tablespoon of oil in a large skillet over medium-high heat. Add green beans and season with a pinch of salt. Stir and cook for 3-4 minutes, until beans are bright green but still crisp. Transfer to a large plate or bowl and set aside.
- Visit Honey Lemon Chicken and Green Beans @ yellowblissroad.com for full instructions.