Honey Lemon Chicken and Green Beans

Ingredients

Honey Lemon Chicken and inexperienced Beans

• 1 one/2 pounds boneless  skinless chicken breasts, turn over bite-sized items (2 massive chicken breasts)
• 3 tablespoons low Na soy
• 2 tablespoons rice acetum
• salt and pepper
• Olive oil
• 12 ounces inexperienced beans cut and turn over bite sized items (about a pair of cups)
• Honey Lemon Sauce see below

Honey Lemon Sauce:

• 3/4 cup low Na stock
• Juice and zest from one massive lemon
• 1/4 cup honey or more/less to style
• 2 tablespoons amylum
• 1/4 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes
• 1 ail minced

Instructions

1. Combine the chicken, soy and rice acetum in an exceedingly massive zip-top bag, and toss till the chicken is equally coated. Refrigerate for a minimum of half-hour, or up to eight hours. (If no time to steep, simply toss the chicken, soy and vinegar in an exceedingly tiny bowl and let sit whereas you homework the remainder of the recipe).
2. In a tiny bowl, whisk the sauce ingredients along till combined (cornstarch ought to not be visible). Set aside.
3. Heat a tablespoon of oil in an exceedingly massive frypan over medium-high heat. Add inexperienced beans and season with a pinch of salt. Stir and cook for 3-4 minutes, till beans ar bright inexperienced however still crisp. Transfer to an outsized plate or bowl and put aside.
4. Add another tablespoon of oil to the frypan over medium-high heat. Pour the chicken from the bag into the new frypan. Season the chicken with a pinch of salt and pepper.
5. Add the chicken and saute for 5-7 minutes or till burnt through and not pink, stirring and turning the chicken sometimes for even browning. employing a slotted spoon, add the chicken to the plate with the inexperienced beans.
6. Pour the whisked honey lemon sauce into the empty saute pan. Cook over medium-high heat for 2-3 minutes, or till the sauce reaches an occasional boil and thickens. style and regulate seasonings to your feeling (salt, pepper, honey, lemon).
7. Add the chicken and inexperienced beans back to the pan and toss till equally coated with the sauce. take away from heat and serve like a shot, screw-topped with inexperienced onions and benne seeds, if desired. are often served over steamed white or rice, or on it’s own