Honey Lemon Chicken and Green Beans

Ingredients

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
• Olive oil
• 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

Instructions

• mix the chicken, soy and rice acetum during a giant zip-top bag, and toss till the chicken is equally coated. Refrigerate for a minimum of half-hour, or up to eight hours. (If no time to marinade, simply toss the chicken, soy and vinegar during a little bowl and let sit whereas you homework the remainder of the recipe).

• during a little bowl, whisk the sauce ingredients along till combined (cornstarch ought to not be visible). Set aside.

• Heat a tablespoon of oil during a giant pan over medium-high heat. Add inexperienced beans and season with a pinch of salt. Stir and cook for 3-4 minutes, till beans square measure bright inexperienced however still crisp. Transfer to an outsized plate or bowl and put aside.

• Add another tablespoon of oil to the pan over medium-high heat. Pour the chicken from the bag into the recent pan. Season the chicken with a pinch of salt and pepper.

• Add the chicken and saute for 5-7 minutes or till broiled through and not pink, stirring and turning the chicken often for even browning. employing a slotted spoon, add the chicken to the plate with the inexperienced beans.

• Pour the whisked honey lemon sauce into the empty saute pan. Cook over medium-high heat for 2-3 minutes, or till the sauce reaches an occasional boil and thickens. style and alter seasonings to your feeling (salt, pepper, honey, lemon).

• Add the chicken and inexperienced beans into the pan and toss till equally coated with the sauce. take away from heat and serve like a shot, flat-topped with inexperienced onions and benni seeds, if desired. are often served over steamed white or rice, or on it’s own.