Why You’ll Love This Recipe

Balanced meal: protein, veggies, and grains in one bowl
Simple, pantry-friendly ingredients
Lightly saucy and naturally gluten-free (use tamari)
Easily meal-prepped for busy schedules

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken (thighs or breasts), cut into bite-sized pieces
Fresh green beans, trimmed
Cooked white or brown rice
Low-sodium soy sauce (or tamari for gluten-free)
Toasted sesame oil
Cornstarch (for coating the chicken and thickening sauce)
Honey (or sweet chili sauce)
Garlic and ginger (fresh or ground)
Optional: sesame seeds and sliced green onions for garnish

Directions

Prep chicken: Toss chicken with salt, pepper, and cornstarch until lightly coated.
Make sauce: Whisk together soy sauce, sesame oil, honey, garlic, and ginger.
Cook vegetables: Blanch green beans in boiling water for 3–4 minutes until bright and tender; drain.
Sauté chicken: Heat oil in a skillet over medium-high heat and cook chicken until golden, about 4 minutes per side.
Combine: Add sauce to the pan, toss chicken to coat, simmer until it thickens.
Finish and serve: Heat rice per package instructions, plate rice, top with chicken and green beans, garnish if desired.

Servings and timing

Servings: 4 portions
Prep time: 10 minutes
Cook time: 15 minutes
Total time: ~25 minutes

Variations

Grains: Swap rice for brown rice, quinoa, or cauliflower rice
Protein: Use diced tofu, ground chicken/turkey, or cubed pork
Veggies: Add carrots, bell peppers, snap peas, or broccoli
Sauce tweaks: Use rice vinegar or hoisin sauce for extra depth

storage/reheating

Refrigerate: Keep in an airtight container for up to 4 days
Freeze: Chicken and veggies freeze well; rice quality may decline—use within 1 month
Reheat: Warm in a skillet over medium heat, adding a splash of water to revive sauce

FAQs

What can I substitute for green beans?

You can swap green beans with broccoli, snap peas, carrots, or bell peppers—cook to the same tender-crisp texture.

Is this recipe gluten-free?

Yes, if you use tamari instead of soy sauce and check that honey or sauce substitutes are gluten-free.

Can I make this spicy?

Absolutely! Add chili flakes or a dash of sriracha to the sauce for a spicy kick.

How do I thicken the sauce?

Cornstarch does double duty—coat the chicken and whisk 1 tsp into the sauce. Let it simmer for a minute to thicken.

Can I meal prep this?

Yes! Pre-cook and store rice, chicken, and veggies separately or together in meal-prep containers.

Nutrition information?

Roughly 420–650 calories per serving depending on ingredient choices.

Can I use chicken breasts?

Yes—just cook until no longer pink throughout, about 5–6 minutes per side.

How do I reheat without drying out chicken?

Warm in a skillet with a bit of water, cover to steam, and stir occasionally to keep it moist.

What rice should I use?

Use long-grain white, brown, jasmine, or basmati rice. Microwaveable or freshly cooked both work.

Can I bake this instead of stir-frying?

Sure—toss chicken and green beans with sauce on a baking sheet and roast at 200 °C (400 °F) for about 20 minutes, stirring halfway.

Conclusion

This healthy sesame chicken with green beans and rice delivers a balanced, delicious meal that’s easy to whip up in under 30 minutes. With flexible ingredient swaps and meal-prep potential, it’s a versatile favorite for anyone seeking nutrition without sacrificing flavor. Enjoy!