Honey Garlic Chicken and Green Beans

There are a few weeknight dinners that feel like a treat even when they come together in under 30 minutes. This Honey Garlic Chicken and Green Beans is one of those recipes: bright, sticky, and savory chicken bites paired with crisp-tender green beans. The sauce is sweet but balanced with soy and a touch of ginger, and the whole pan comes together quickly with minimal fuss. It’s a wonderful go-to for busy evenings when you want something comforting but fresh.

Why you’ll love this recipe

Quick to make: from prep to plate in around 20–30 minutes.
One-pan friendly: most of the cooking happens in a single skillet, which means fewer dishes.
Textural contrast: succulent chicken pieces tossed in a glossy honey garlic sauce with bright green beans for a nice snap.
Customizable: add red pepper flakes for heat, swap green beans for broccolini, or serve over rice or cauliflower rice for a low-carb option.

Ingredients

• ▢1 to 1 1/2lbs boneless skinless chicken breasts, cut into 1-inch pieces
• ▢1 Tbs arrowroot powder, or cornstarch
• ▢1/2 tsp garlic powder
• ▢1/4 tsp onion powder
• ▢1/4 tsp salt
• ▢1/4 tsp black pepper
• ▢2 Tbsp olive oil, divided
• ▢12 oz green beans, trimmed
• ▢1/4 cup green onions, chopped
• ▢Sesame seeds, optional garnish
• ▢1/4 cup chicken broth
• ▢3 Tbsp low-sodium soy sauce
• ▢1/4 cup honey
• ▢4 cloves garlic, minced
• ▢1/2 tsp grated ginger, (or 1/4 tsp ground ginger)
• ▢2 tsp arrowroot powder, or cornstarch

Prep notes

Trim and slice the chicken into uniform 1-inch pieces so they cook evenly. Pat the pieces dry with paper towels before tossing them with the arrowroot (or cornstarch) and seasonings—this helps create a light coating that crisps up in the pan. Trim the green beans and have the garlic and ginger ready; once you start cooking, things move quickly.

Step-by-step instructions

Follow these clear steps to make a glossy Honey Garlic Chicken and Green Beans with perfectly cooked chicken and crisp-tender vegetables.

1. Season and coat the chicken. In a large bowl, combine 1 Tbs arrowroot powder (or cornstarch), 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper. Add the 1 to 1 1/2 lbs boneless skinless chicken breasts cut into 1-inch pieces. Toss the chicken pieces until they are evenly coated with the dry mixture and set aside for a few minutes while you heat the pan.
2. Heat the skillet and begin cooking the chicken. Warm a large skillet over medium-high heat and add 1 Tbsp of the olive oil. Once the oil shimmers, add about half of the coated chicken pieces in a single layer, leaving space between pieces so they can brown. Cook without moving them for 2–3 minutes to develop a golden crust, then turn and cook the other sides for another 2–3 minutes, until the chicken is cooked through and no longer pink inside. Remove the cooked chicken to a plate and repeat with the remaining 1 Tbsp olive oil and the rest of the coated chicken, then return all the cooked pieces to the plate.
3. Sauté the green beans briefly. In the same skillet, add the trimmed 12 oz green beans. If the pan is dry, add a tiny splash of olive oil. Sauté the green beans over medium-high heat, stirring occasionally, for 3–4 minutes until they are bright green and just crisp-tender. You want them cooked but with a little snap. Transfer the green beans to the plate with the cooked chicken.
4. Make the honey garlic sauce. In a small bowl, whisk together 1/4 cup chicken broth, 3 Tbsp low-sodium soy sauce, 1/4 cup honey, 4 cloves garlic minced, and 1/2 tsp grated ginger (or 1/4 tsp ground ginger) until smooth. This is the base of your glossy, flavorful sauce.
5. Thicken the sauce. In a separate small cup, mix 2 tsp arrowroot powder (or cornstarch) with a tablespoon or two of the chicken broth from the sauce to make a smooth slurry. Stir this slurry back into the sauce mixture so it’s ready to thicken when heated.
6. Combine and glaze. Return the cooked chicken and green beans to the skillet over medium heat. Pour the honey garlic sauce mixture over the chicken and vegetables. Bring the mixture to a gentle simmer, stirring so the sauce makes contact with all the pieces. Pour in the arrowroot/cornstarch slurry and continue to simmer for 1–2 minutes, stirring constantly, until the sauce thickens and becomes glossy and syrupy. The sauce should coat the chicken and green beans well.
7. Finish and garnish. Once the sauce has thickened, remove the skillet from heat. Stir in the 1/4 cup chopped green onions, reserving a few for garnish if you like. Transfer the Honey Garlic Chicken and Green Beans to a serving dish and sprinkle with sesame seeds if using. Serve immediately over steamed rice, noodles, or cauliflower rice to catch every drop of sauce.

Tips for success

• Dry the chicken pieces well before coating so the arrowroot/cornstarch adheres and creates that light, slightly crispy exterior.
• Don’t crowd the pan when browning the chicken. Work in batches to ensure even browning and avoid steaming the meat.
• Adjust the honey-salt balance to your taste. If you prefer less sweetness, reduce the honey slightly or add a splash more soy sauce.
• If the sauce becomes too thick, whisk in a tablespoon or two of chicken broth to loosen it back up; if it’s too thin, simmer a bit longer to reduce and concentrate the flavors.
• For a little heat, add a pinch of red pepper flakes to the sauce or a drizzle of chili oil to the finished dish.

Serving suggestions

This dish is lovely over jasmine or basmati rice, which soaks up that sticky sauce. For a lower-carb plate, serve over cauliflower rice or alongside roasted sweet potatoes. A simple cucumber salad or quick pickled red onions provide a bright counterpoint to the sweet-savory sauce.

Make-ahead and storage

You can make the chicken and green beans ahead, but keep the sauce separate until you reheat to maintain the texture of the vegetables. Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth to refresh the sauce if needed.

Notes and variations

• Use arrowroot powder or cornstarch interchangeably—arrowroot gives a slightly clearer shine, while cornstarch is a reliable pantry staple.
• Swap the green beans for broccoli, snap peas, or a mix of bell peppers and snow peas for different textures and colors.
• For a nutty twist, stir in a tablespoon of toasted sesame oil at the end or sprinkle with chopped toasted almonds or cashews for crunch.

Nutrition snapshot (approximate)

Per serving (based on four servings): calories will vary depending on serving size and whether you serve with rice. Expect lean protein from the chicken, fiber and vitamins from the green beans, and a moderate amount of sugar from the honey. Using low-sodium soy sauce helps control sodium; adjust to taste.

Final thoughts

This Honey Garlic Chicken and Green Beans is a kitchen staple for good reason: it’s fast, flavorful, and flexible. The balance of sweet honey, savory soy, fragrant garlic, and warm ginger makes each bite craveable, and the green beans add crunch and color. Keep the ingredients on hand and this recipe will become one of those meals you turn to again and again when you want something satisfying without a lot of work.

Honey Garlic Chicken and Green Beans

A quick, saucy honey-garlic chicken stir-fry with crisp-tender green beans.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 to 1 1/2 lb boneless skinless chicken breasts cut into 1-inch pieces
• 1 Tbsp arrowroot powder or cornstarch for coating
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 Tbsp olive oil divided
• 12 oz green beans trimmed
• 1/4 cup green onions chopped
• sesame seeds optional garnish
• 1/4 cup chicken broth
• 3 Tbsp low-sodium soy sauce
• 1/4 cup honey
• 4 cloves garlic minced
• 1/2 tsp grated ginger (or 1/4 tsp ground ginger)
• 2 tsp arrowroot powder or cornstarch for sauce slurry

Equipment

• Large Skillet
• Mixing Bowl
• Measuring spoons and cups
• Spatula or tongs

Method

 

1. Cut the chicken into 1-inch cubes.
2. In a bowl, combine 1 tablespoon arrowroot (or cornstarch), garlic powder, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss with the chicken so pieces are lightly coated.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in an even layer and cook, stirring as needed, until lightly browned and cooked through, about 4 to 5 minutes. Transfer chicken to a plate.
4. Add the remaining 1 tablespoon olive oil to the hot skillet. Add the trimmed green beans, season with a pinch of salt and pepper, and sauté until they develop a little char and are tender-crisp, about 6 minutes.
5. While the beans cook, whisk together the chicken broth, soy sauce, honey, minced garlic, and grated ginger in a small bowl.
6. In a separate small bowl, mix 2 teaspoons arrowroot (or cornstarch) with 2 teaspoons water until smooth to make a slurry; set aside.
7. Add the cooked chicken back to the skillet with the green beans. Pour the honey-garlic sauce over everything, then stir in the arrowroot slurry. Bring to a boil, then reduce heat and simmer until the sauce thickens and coats the chicken and beans.
8. Remove from heat, sprinkle with chopped green onions and sesame seeds if using, and serve.

Notes

• Cut chicken into uniform pieces for even cooking.
• Trim green beans for a cleaner presentation.
• Use low-sodium soy sauce to control saltiness.
• Adjust honey for desired sweetness.