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The combination of fresh squeezed lemons and green beans makes this dish perfect for this time of year. This is the second time I have made it and my family has asked for it several times since then. It’s can be served with a side of rice or quinoa.



  • 1 1/2 lbs boneless, skinless chicken breast
  • 3 Tbsp low sodium soy sauce (or Bragg Liquid Aminos)
  • 2 Tbsp rice wine vinegar
  • 2 Cups fresh green beans, trimmed
  • Olive Oil
  • Salt and pepper, to taste


  • 1 large lemon, for juice and zest
  • 3/4 Cup chicken broth (we prefer this kind)
  • 1/4 Cup Honey
  • 1/4 tsp ground ginger
  • 2 Tbsp corn starch
  • 2 cloves garlic, minced


  1. Combine chicken, soy sauce, and rice wine vinegar into a large Ziploc bag. Seal and set aside in refrigerator for 30 mins to 8 hours. The longer it sits, the better.
  2. In a small bowl, whisk together all ingredients for the sauce. Combine until corn starch is no longer visible and set aside.
  3. Heat 2 Tbsp olive oil in a large skillet. Add green beans, seasoning with a bit of salt. Cook 3-4 minutes or until bright green. Transfer to a plate and set aside.
  4. Heat an additional 1 Tbsp olive oil in the skillet you just used for the green beans. Add chicken and saute until no longer pink, approximately 6-8 minutes. Remove from pan and set aside (can place on same plate as green beans).
  5. Whisk the sauce ingredients one last time and pour into the skillet. Cook over medium-high heat until sauce has thickened slightly. Add additional salt, pepper, honey, or lemon, to taste.
  6. Add the green beans and chicken back to the skillet, and toss to coat. Top with sesame seeds and serve immediately with a side of rice or quinoa.


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