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Garlic Ginger Chicken and Green Beans

Garlic Ginger Chicken and Green Beans

Tender chicken thighs and crisp-tender green beans are tossed in a glossy garlic-ginger soy sauce for a fast skillet dinner. Serve it over steamed rice for a balanced meal with savory, lightly sweet, and aromatic flavors.

Prep: 20 min · Cook: 18 min · Total: 38 min · Serves: 4

Ingredients

  • 1 tbsp fresh ginger (grated)
  • 1 tbsp honey
  • 2 tbsp neutral oil (divided)
  • 2 tsp cornstarch
  • 3 scallions (thinly sliced, whites and greens separated)
  • 4 cloves garlic (minced)
  • 1 tsp toasted sesame oil
  • 0.25 tsp black pepper (freshly ground)
  • 1.25 lb boneless skinless chicken thighs (cut into 1-inch pieces)
  • 0.25 tsp kosher salt
  • 2 tbsp hoisin sauce
  • 1 tsp sesame seeds (toasted)
  • 0.25 cup water
  • 1 lb green beans (trimmed)
  • 1 tbsp rice vinegar
  • 0.25 cup low-sodium soy sauce

Instructions

  1. Place the cut chicken thighs on a clean cutting board, keep them separate from the green beans and scallion greens, and wash your hands, knife, and any surfaces that touched raw chicken before handling ready-to-eat ingredients.
  2. Whisk the low-sodium soy sauce, water, hoisin sauce, rice vinegar, honey, cornstarch, and toasted sesame oil in a small bowl for about 1 minute, until the cornstarch is fully dissolved and the sauce looks smooth.
  3. Pat the chicken pieces dry with paper towels, then season them in a medium bowl with the kosher salt and black pepper until the pieces are evenly coated.
  4. Heat 1 tbsp neutral oil in a 12-inch skillet or wok over medium-high heat until shimmering, about 1 minute.
  5. Add the green beans to the hot skillet and cook, stirring every 30 seconds with tongs, for 4-5 minutes until they are bright green, blistered in spots, and crisp-tender; transfer them to a plate.
  6. Add the remaining 1 tbsp neutral oil to the same 12-inch skillet over medium-high heat and heat until shimmering, about 30 seconds.
  7. Add the chicken in a single layer and cook without stirring for 3 minutes, until the underside is golden brown and releases easily from the pan.
  8. Stir the chicken with a wooden spoon and continue cooking over medium-high heat for 3-4 minutes, until the pieces are browned on several sides and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C).
  9. Reduce the heat to medium, add the minced garlic, grated ginger, and sliced scallion whites to the skillet, and stir constantly for 45-60 seconds until fragrant but not browned.
  10. Return the green beans to the skillet, whisk the sauce again briefly, and pour it evenly over the chicken and beans.
  11. Cook over medium heat, stirring constantly with a wooden spoon, for 2-3 minutes until the sauce bubbles, thickens to a glossy coating, and clings to the chicken and green beans.
  12. Remove the skillet from the heat and let the chicken rest in the sauce for 3 minutes, which helps the juices settle while the sauce finishes coating the ingredients.
  13. Sprinkle the dish with sliced scallion greens and toasted sesame seeds, then serve hot from the skillet, spooning extra sauce over each portion.

Nutrition (per serving)

  • Calories: 358
  • Protein: 31 g
  • Fat: 18 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Sugar: 10 g
  • Sodium: 1050 mg

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