HONEY LEMON CHICKEN AND GREEN BEANS

This Honey Lemon fowl and inexperienced Beans Stir Fry has a ton of flavor and can have dinner at the table in just 20 minutes!

Lemon fowl is simply one of these dinner recipes that pretty much everyone enjoys. It’s constantly been a favourite of mine, despite the fact that the identical old factor can get dull. Introducing the other of boring – Honey Lemon fowl and green Beans Stir Fry. This dish has got all of it! Crunchy inexperienced beans, smooth, flavorful chook, and a candy and tart honey lemon stir fry sauce that coats each chunk.

The quality part is this Honey Lemon hen and inexperienced Beans Stir Fry can be prepared in around 20 mins, prep time and all. I did marinate my chicken in soy sauce and rice vinegar for about 30 minutes before cooking, however you can also just toss the hen in that combination and and allow it take a seat at the same time as you prep and start cooking. The chicken chefs within the marinade besides. either way it’s scrumptious!

begin by way of reducing up the bird and the inexperienced beans. Toss the bird into the soy sauce and rice wine vinegar marinade and set apart whilst you narrow up the green beans and mix up the honey lemon sauce. cook the green beans, then prepare dinner the bird, then cook the honey lemon sauce. blend it all collectively and simmer for a couple of minutes…and that’s it!

You’ll want a pleasing massive 12-inch skillet or wok (i use this Calphalon Everday All-reason Pan – aff). It’s a lot more bendy than a Wok and it works splendid for the whole lot from stir fry to fried rice to spaghetti.

INGREDIENTS

Honey Lemon Chicken and Green Beans

• 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces (2 large chicken breasts)
• 3 tablespoons low sodium soy sauce
• 2 tablespoons rice wine vinegar
• salt and pepper
• Olive oil
• 12 ounces green beans trimmed and cut into bite sized pieces (about 2 cups)

Honey Lemon Sauce:

• 3/4 cup low sodium chicken broth
• Juice and zest from 1 large lemon
• 1/4 cup honey or more/less to taste
• 2 tablespoons cornstarch
• 1/4 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes
• 1 garlic clove minced

INSTRUCTIONS

1. Combine the chicken, soy sauce and rice wine vinegar in a large zip-top bag, and toss until the chicken is evenly coated. Refrigerate for at least 30 minutes, or up to 8 hours. (If no time to marinate, just toss the chicken, soy sauce and vinegar in a small bowl and let sit while you prep the rest of the recipe).
2. In a small bowl, whisk the sauce ingredients together until combined (cornstarch should no longer be visible). Set aside.
3. Heat a tablespoon of oil in a large skillet over medium-high heat. Add green beans and season with a pinch of salt. Stir and cook for 3-4 minutes, until beans are bright green but still crisp. Transfer to a large plate or bowl and set aside.
4. Add another tablespoon of oil to the skillet over medium-high heat. Pour the chicken from the bag into the hot skillet. Season the chicken with a pinch of salt and pepper.
5. Add the chicken and saute for 5-7 minutes or until cooked through and no longer pink, stirring and turning the chicken occasionally for even browning. Using a slotted spoon, add the chicken to the plate with the green beans.
6. Pour the whisked honey lemon sauce into the empty saute pan. Cook over medium-high heat for 2-3 minutes, or until the sauce reaches a low boil and thickens. Taste and adjust seasonings to your liking (salt, pepper, honey, lemon).
7. Add the chicken and green beans back into the pan and toss until evenly coated with the sauce. Remove from heat and serve immediately, topped with green onions and sesame seeds, if desired. Can be served over steamed white or brown rice, or on it’s own

Recipe From : https://www.yellowblissroad.com/honey-lemon-chicken-green-beans/