Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 lb fresh green beans, trimmed and halved
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup honey
  • 3 tbsp soy sauce
  • 4 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp grated ginger
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions:

  1. Prep the glaze. Whisk together the honey, soy sauce, minced garlic, vinegar, and ginger in a small bowl. Set this aside so it's ready to pour.
  2. Dry the meat. Pat the chicken pieces dry with a paper towel. Note: Wet chicken won't sear; it will steam.
  3. Heat the pan. Pour olive oil into a 12 inch skillet over medium high heat. Wait until the oil shimmers.
  4. Sear the chicken. Add chicken in a single layer. Cook undisturbed for 3-4 mins until golden brown.
  5. Brown the other side. Stir the chicken and cook for another 3 mins until the edges are crisp.
  6. Add the sauce. Pour the honey garlic mixture over the chicken.
  7. Toss in veggies. Once the sauce bubbles, add green beans. Stir constantly for 3-5 mins until beans are bright green.
  8. Create the slurry. Mix cornstarch and water in a tiny cup until smooth.
  9. Final thicken. Stir the slurry into the pan. Simmer for 60 seconds until the sauce is a thick, glossy syrup.