Ingredients
- Chicken breasts, boneless and skinless, cut into 1-inch pieces: 1.5 lbs
- Soy sauce: 1/4 cup
- Honey: 1/4 cup
- Garlic, minced: 4 cloves
- Sesame oil: 1 tablespoon
- Brown sugar: 1 tablespoon
- Mushrooms, sliced: 8 ounces
- Green beans, trimmed: 1 pound
Instructions
- Step 1: In a bowl, whisk together soy sauce, honey, minced garlic, sesame oil, and brown sugar. Add the chicken pieces and marinate for at least 30 minutes (or up to overnight in the refrigerator).
- Step 2: Heat a large skillet or wok over medium-high heat. Add the marinated chicken (reserving the marinade) and cook until browned and cooked through, about 5-7 minutes.
- Step 3: Add the sliced mushrooms to the skillet with the chicken and cook until softened and lightly browned, about 5 minutes.
- Step 4: Pour the reserved marinade into the skillet with the chicken and mushrooms. Bring to a simmer and cook until the sauce has thickened slightly, about 2-3 minutes.
- Step 5: Steam or sauté the green beans until tender-crisp, about 5-7 minutes.
- Step 6: Serve the honey garlic chicken and mushroom mixture over cooked rice or quinoa, alongside the green beans. Garnish with sesame seeds if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken and mushroom mixture in a skillet over medium heat, adding a splash of water or broth if needed to prevent drying.
- Try serving this bowl with a sprinkle of toasted sesame seeds and a side of kimchi for a tangy kick.
- Don't overcrowd the skillet when cooking the chicken; cook in batches if necessary to ensure even browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American