I’m someone who meal plans. Generally my menu is planned 2 weeks in advance because I’m also incorporating blog content into our meals, and then I grocery shop once a week. With three kids plus our current quarantine situation, I place an online order. If there’s a substitution available for something, such as a certain brand for another, I have the option to substitute. But because I’m not in the store, I’m not able to pick out something totally different to make for that. Because of that, sometimes our dinner situations look a bit like a cooking TV show figuring out what to make. Thankfully if you have a stocked pantry and freezer as well as a healthy amount of seasonings, you can make this ginger chicken with green beans in under 30 minutes.
I used chicken breasts for this meal, but you could also use chicken thighs. Fresh, frozen, use what you have on hand. You could even try using beef stew meat or ground turkey! The sauce is what is key here to make the meal delicious. If you can’t find fresh green beans, substitute frozen! Just because you might be limited in your grocery store options right now, it doesn’t mean that you need to be limited on flavor.
Another great part about this ginger chicken with green beans? It’s ready in under 30 minutes and made in one pot. Serve it over rice, quinoa, couscous, or any other grain that you want. It’s also delicious all by itself. This easy dinner recipe is flexible and delicious and ready for you when you need it.
- 2 tbsp. sesame oil
- 4 cloves garlic, minced
- 3 chicken breasts, cut into 1-2 inch pieces
- 1 lb. green beans, ends removed, halved
- 3 tbsp. soy sauce
- 3 tbsp. rice vinegar
- 1 tbsp. honey
- ½ tbsp. Sriracha sauce (or more of you want it extra spicy)
- 2 tsp. ground ginger
- ¼ tsp. ground black pepper
- 1 tsp. salt
- 1 tbsp. cornstarch
- Heat sesame oil in a large skillet. Add garlic and cook for a few minutes until fragrant.
- Add chicken and cook until golden brown on the edges and cooked through. Add green beans and cook until crisp tender.
- While the chicken and green beans are cooking, whisk together the sauce. In a small bowl whisk together soy sauce, rice vinegar, honey, Sriracha sauce, ginger, pepper, salt, and cornstarch.
- Pour the sauce into the skillet and stir to combine. Cook over low heat and allow the sauce to thicken.
- Serve immediately, over rice, quinoa, or couscous if desired.
- Enjoy!
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