Monday, April 12, 2021




The best green bean and chicken stir-fry is absolutely mouth-watering. It's beyond delicious. Juicy pieces of crispy chicken and green beans are topped with a sweet chili sauce.


  • 1/4 cup soy sauce
  • salt and pepper to taste
  • 2 teaspoons of minced garlic
  • 3 tablespoons of honey
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp +1 teaspoon vegetable oil divided use
  • 2 1/2 cups green beans, trimmed and cut into 1-inch pieces
  • 1/4 cup low sodium chicken broth or water
  • 2 teaspoons of cornstarch


First, heat 1 teaspoon of oil in a large skillet over medium heat.

Then, add the green beans and cook for about 3-4 minutes or until the beans are tender.

Remove the green beans from the pan; place them on a plate and cover.

Wipe the pan with a paper towel and increase the heat.

Add the remaining tablespoon of oil.

Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook 3-4 minutes per side until golden brown and cooked through.

Add the garlic to the pan and cook for 30 seconds.

Return the green beans to the pan and cook for another 2 minutes or until the green beans are heated through.

In a bowl, whisk together the chicken broth, honey and soy sauce.

In a small bowl, mix the cornstarch with a tablespoon of cold water.

Pour soy sauce mixture over chicken and green beans; cook for 30 seconds.

Stir in the cornstarch and bring to a boil; cook 1 minute longer or until sauce is just starting to thicken, stirring constantly.

Serve immediately, with rice if desired.

Happy Cooking Time.