HONEY LEMON CHICKEN AND GREEN BEANS STIR FRY RECIPE

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HONEY LEMON CHICKEN AND GREEN BEANS STIR FRY RECIPE

#honeychicken #lemonchicken #dinner #recipe

anny o

im asian so i grew up eating rice with everything. how do you not eat rice with dishes like this?

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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

STEP1

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).

STEP2

In a small bowl, whisk the sauce ingredients together until combined (cornstarch should no longer be visible). Set aside.

STEP3

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.

STEP4

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

STEP5

Add the chicken and saute for 5-7 minutes or until cooked through and no longer pink, stirring and turning the chicken occasionally for even browning. Using a slotted spoon, add the chicken to the plate with the green beans.

STEP6

Pour the whisked honey lemon sauce into the empty saute pan. Cook over medium-high heat for 2-3 minutes, or until the sauce reaches a low boil and thickens. Taste and adjust seasonings to your liking (salt, pepper, honey, lemon).

STEP7

Add the chicken and green beans back into the pan and toss until evenly coated with the sauce. Remove from heat and serve immediately, topped with green onions and sesame seeds, if desired. Can be served over steamed white or brown rice, or on it’s own.

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HONEY LEMON CHICKEN AND GREEN BEANS STIR FRY RECIPE