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Yields1 Serving

From Kat
"I love this recipe to throw together. It is delicious and a great one to do in bulk and keep eating through the week."

 1 ½ lbs Chicken breasts, boneless skinless and chopped
 1 Garlic clove
 ¼ tsp Ginger, ground
 12 oz Green beans or broccoli, chopped
 1 Lemon, Juice and zest from large
 ¾ cup Chicken broth, low sodium
 ¼ cup Honey
 3 tbsp Soy sauce, low sodium
 2 tbsp Cornstarch
 ½ tsp Red pepper flakes
 1 Salt and pepper
 Oils & vinegars
 1 Olive oil
 2 tbsp Rice wine vinegar

The honey lemon sauce is a combination of honey, lemon juice, soy sauce, red pepper flakes and cornstarch. Heat these ingredients in a saucepan and bring to a low boil- it will get nice and thick. Place to the side.


Start by tossing 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.