Description
A wholesome, flavor-packed dish with tender chicken, fresh green beans, sesame, and rice. Perfect for a quick and nutritious weeknight dinner.
Ingredients
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
Instructions
- Toss chicken with salt, pepper, and cornstarch until lightly coated.
- Whisk together soy sauce, sesame oil, honey, garlic, and ginger to make the sauce.
- Blanch green beans in boiling water for 3–4 minutes until bright and tender; drain.
- Heat oil in a skillet over medium-high heat and cook chicken until golden, about 4 minutes per side.
- Add sauce to the pan, toss chicken to coat, and simmer until it thickens.
- Heat rice per package instructions, plate rice, top with chicken and green beans, garnish if desired.
Notes
- 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.
- Refrigerate for up to 4 days in an airtight container.
- Freeze chicken and veggies separately; rice quality may decline after freezing.
- Reheat in a skillet with a splash of water to revive the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing, Boiling, Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 portion
- Calories: 420–650
- Sugar: Varies with honey or sweet chili sauce
- Sodium: Varies depending on soy sauce used
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies with veggies used
- Protein: Varies with protein choice
- Cholesterol: Varies depending on chicken cut
