Ah, garlic butter chicken—what a delightful contradiction of indulgence and health! This recipe, with its golden brown chicken and vibrant green beans, is like a cozy sweater on a brisk autumn day. And speaking of autumn, did you catch yesterday’s pumpkin spice fiasco on TikTok? Anyway, back to the dish—it’s simple yet satisfying, perfect for those who crave comfort without the guilt.
Steps
- Cut the chicken breast into 1-inch cubes. Combine arrowroot powder, garlic powder, onion powder, salt, and pepper, then toss the chicken in this mixture to coat it evenly.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 4-5 minutes, stirring occasionally, until they are lightly browned. Remove the chicken from the skillet and set it aside.
- In the same skillet, add another tablespoon of olive oil. Add the trimmed green beans, season with a pinch of salt and pepper, and sauté for about 6 minutes until they are slightly charred and tender but still crisp.
- While the green beans cook, prepare the sauce by whisking together chicken broth, soy sauce, honey, minced garlic, and grated ginger in a bowl. In a separate bowl, mix arrowroot powder with water until smooth, then set aside.
- Return the chicken to the skillet with the green beans. Pour the honey garlic sauce over everything, add the arrowroot mixture to thicken, and stir to coat all the ingredients evenly. Bring the mixture to a boil, then reduce the heat and let it simmer until the sauce thickens.
- Garnish with chopped green onions and sprinkle with sesame seeds if desired. Serve the honey garlic chicken and green beans over rice or cauliflower rice and enjoy your meal.
Ingredients
- 1 to 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon arrowroot powder or cornstarch
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 12 oz fresh green beans, trimmed
- 1/4 cup chopped green onions
- Optional: sesame seeds for garnish
- 1/4 cup chicken broth
- 3 tablespoons low-sodium soy sauce
- 1/4 cup honey
- 4 cloves garlic, minced
- 1/2 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger)
- 2 teaspoons arrowroot powder or cornstarch
Nutritional Values
Calories: 1528kcal | Carbohydrates: 99.2g | Protein: 152.4g | Fat: 43.6g | Saturated Fat: 8.8g | Sodium: 2949.2mg | Fiber: 8.8g | Sugar: 73.2g
FAQ
- Can I use a different type of protein in this recipe?
- Yes, you can substitute the chicken with shrimp, salmon, or even tofu. The recipe is quite flexible and works well with various proteins.
- What can I use instead of honey in the sauce?
- If you don’t have honey, you can replace it with maple syrup or brown sugar. These alternatives will still give the sauce a nice sweetness.
- Is it possible to make this dish gluten-free?
- Absolutely! You can swap the soy sauce with tamari or coconut aminos to make the dish gluten-free.
- How should I store leftovers, and how long will they last?
- Store any leftovers in an airtight container in the refrigerator. They will keep for about 4 to 5 days and can be reheated in a skillet or microwave.
- Can I add more vegetables to this dish?
- Definitely! Feel free to include other vegetables like broccoli, zucchini, snap peas, carrots, or bell peppers to suit your taste.
Tips
- Opt for Fresh Ingredients: Utilize fresh garlic, ginger, and green beans for the best flavor and texture. Avoid using canned green beans as they won’t deliver the same crispness.
- Make It Your Own: Feel free to adapt the recipe by swapping the chicken with other proteins like shrimp or tofu, and experiment with different vegetables such as broccoli or bell peppers for a personalized touch.
- Monitor the Heat: Cook the chicken over medium-high heat to achieve a nice golden brown color without overcooking it. Similarly, sauté the green beans just until they are tender yet still crisp to maintain their vibrant texture.
- Thicken the Sauce: Ensure your sauce reaches the right consistency by carefully incorporating the arrowroot powder (or cornstarch) mixture. This will help the sauce coat the chicken and beans evenly.
Equipment
- Large Skillet: A good quality skillet is essential for cooking the chicken and green beans.
- Whisk: Useful for mixing the sauce and the arrowroot/cornstarch mixture.
- Small Mixing Bowls: Needed for preparing and whisking the sauce ingredients.
- Cutting Board: For cutting chicken and green beans.
- Chef’s Knife: A sharp knife for chopping and preparing ingredients.
