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Honey Lemon Chicken and Green Beans Stir Fry

This Honey Lemon Chicken and Green Beans Stir Fry has a ton of flavor and can have dinner on the table in just 20 minutes!

Lemon chicken is just one of those dinner recipes that just about everyone enjoys. It’s always been a favorite of mine, although the same old thing can get boring. Introducing the opposite of boring – Honey Lemon Chicken and Green Beans Stir Fry. This dish has got it all! Crunchy green beans, tender, flavorful chicken, and a sweet and tart honey lemon stir fry sauce that coats every bite.

HOW TO MAKE LEMON CHICKEN AND GREEN BEANS STIR FRY

The best part is that this Honey Lemon Chicken and Green Beans Stir Fry can be ready in around 20 minutes, prep time and all. I did marinate my chicken in soy sauce and rice vinegar for about 30 minutes before cooking, but you could also just toss the chicken in that combo and and let it sit while you prep and start cooking. The chicken cooks in the marinade anyway. Either way it’s delicious!

Start by cutting up the chicken and the green beans. Toss the chicken into the soy sauce and rice wine vinegar marinade and set aside while you cut up the green beans and mix up the honey lemon sauce. Cook the green beans, then cook the chicken, then cook the honey lemon sauce. Mix it all together and simmer for a few minutes…and that’s it!
You’ll need a nice big 12-inch skillet or wok (I use this Calphalon Everday All-Purpose Pan – aff). It’s much more flexible than a Wok and it works great for everything from stir fry to fried rice to spaghetti.

How do you cook green beans?

For this Honey Lemon Chicken recipe, the green beans are cooked in olive oil until they are tender, but still crisp, then transferred to a large bowl or plate. Some other options for cooking fresh green beans include:
  • Steaming – add the green beans and a little bit of water to a large skillet and boil for 4-6 minutes with the lid on. You can then saute them to add flavor, or eat them as is.
  • Blanch – This method is recommended for cooking the beans part of the way, then placing them in an ice bath to stop the cooking process. You can then store them for a few days in an air-tight container. I use this method if I’ve bought some green beans and didn’t get to use them all up (or forgot about them!). It extends their shelf life by a few days. This is also a great way to prep fresh green beans for a green bean casserole.
  • Roasting – Set the oven to a high temperature (425 degrees). Toss the beans in some olive oil or butter and seasonings and roast in the oven for about 10 minutes. The green beans will get a little crisp and have an incredibly flavor, almost like grilling.
You can also cook green beans on the grill or in your pressure cooker or Instant Pot.

How do you make the lemon sauce for the chicken?

  1. Add the chicken to the skillet, marinade and all, and cook for several minutes. The marinade will boil, making it safe to eat. Be sure to move the chicken around the skillet and turn each piece over at least one to get it brown and cooked through. Set the chicken aside with the green beans. PRO TIP: Generally I wouldn’t recommend using the marinade that the raw chicken was sitting in because it can breed bacteria. However if you boil the marinade at a high temperature it kills the bacteria making it safe to eat.
  2. The honey lemon sauce is a combination of honey, lemon juice, soy sauce, red pepper flakes and cornstarch. The sauce is heated to a low boil – it will get nice and thick and yummy. You’ll know it’s done when you can slide your spoon or whisk through it and it doesn’t fill in right away.
  3. Once the sauce is thickened you can add the chicken and green beans back in and toss it all around to coat. I like topping this dish with some sesame seeds and slice green onions, but that is totally optional.
I am already dreaming of the next time I will make this Honey Lemon Chicken and Green Beans Stir Fry…tonight it is!

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 see below

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

  • 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).
  • In a small bowl, whisk the sauce ingredients together until combined (cornstarch should no longer be visible). Set aside.
  • 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.
  • 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.
  • 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.
  • 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).

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