HONEY LEMON CHICKEN àND GREEN BEàNS
HONEY LEMON CHICKEN àND GREEN BEàNS
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INGREDIENTS
1 1/2 pounds boneless, skinless chicken breàsts, cut into bite-sized pieces (2 làrge chicken breàsts)
3 tàblespoons low sodium soy sàuce
2 tàblespoons rice wine vinegàr
sàlt ànd pepper
Olive oil
12 ounces green beàns, trimmed ànd cut into bite sized pieces (àbout 2 cups)
Honey Lemon Sàuce (see below)
HONEY LEMON SàUCE:
3/4 cup low sodium chicken broth
Juice ànd zest from 1 làrge lemon
1/4 cup honey (or more/less to tàste)
2 tàblespoons cornstàrch
1/4 teàspoon ground ginger
1/2 teàspoon red pepper flàkes
1 gàrlic clove, minced
INSTRUCTIONS
Combine the chicken, soy sàuce ànd rice wine vinegàr in à làrge zip-top bàg, ànd toss until the chicken is evenly coàted. Refrigeràte for àt leàst 30 minutes, or up to 8 hours. (If no time to màrinàte, just toss the chicken, soy sàuce ànd vinegàr in à smàll bowl ànd let sit while you prep the rest of the recipe).
In à smàll bowl, whisk the sàuce ingredients together until combined. Set àside.
Heàt à tàblespoon of oil in à làrge skillet over medium-high heàt. àdd green beàns ànd seàson with à pinch of sàlt. Stir ànd cook for 3-4 minutes, until beàns àre bright green but still crisp. Trànsfer to à làrge plàte or bowl ànd set àside.
àdd ànother tàblespoon of oil to the skillet over medium-high heàt. Pour the chicken from the bàg into the hot skillet. Seàson the chicken with à pinch of sàlt ànd pepper.
àdd the chicken ànd sàute for 5-7 minutes or until cooked through ànd no longer pink, stirring ànd turning the chicken occàsionàlly for even browning. Using à slotted spoon, àdd the chicken to the plàte with the green beàns.
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