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- 1 lb chicken breast, cut into bite-sized pieces - 2 cups green beans, trimmed - 3 tablespoons sesame oil - 3 tablespoons soy sauce (low sodium) - 2 tablespoons honey - 1 tablespoon rice vinegar - 2 tablespoons sesame seeds (toasted) - Cooked rice, for serving The main ingredients give this dish its great taste. The chicken breast adds protein. I cut it into bite-sized pieces for even cooking. Green beans bring a nice crunch and color. Sesame oil adds a rich, nutty flavor that ties everything together. For the sauce, I use low-sodium soy sauce. This way, you can control the salt. Honey adds a sweet touch, while rice vinegar gives some tang. You’ll love how these flavors blend. To finish, I suggest adding toasted sesame seeds for a bit of crunch. Cooked rice is a nice base for serving. It soaks up the sauce well and makes the meal more filling. {{ingredient_image_1}} First, take your chicken breast. Cut it into bite-sized pieces. Place the chicken in a bowl. Add 1 tablespoon of soy sauce. Sprinkle a pinch of salt and pepper. Stir well to coat the chicken. Now, let it marinate for at least 15 minutes. This makes the chicken more flavorful. In a small bowl, whisk together the remaining soy sauce, honey, rice vinegar, cornstarch, and water. Mix until the sauce is smooth. This step is key for a nice glaze. Set the sauce aside while you cook. Heat 1 tablespoon of sesame oil in a large skillet. Use medium-high heat for best results. Once the oil is hot, add the marinated chicken. Cook the chicken for about 6-8 minutes. Make sure it turns a golden brown. When it's cooked through, remove the chicken and set it aside. In the same skillet, add another tablespoon of sesame oil. Next, drop in the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant. Then, add the trimmed green beans. Stir-fry for 5-6 minutes. You want them tender but still crisp. Return the cooked chicken to the skillet with the green beans. Pour the prepared sauce over the mixture. Stir well to coat everything. Cook for another 2-3 minutes. This helps the sauce thicken and heat everything through. Lastly, sprinkle toasted sesame seeds over the top. Give it a gentle toss to mix. This adds a lovely crunch. Serve the sesame chicken and green beans over cooked rice if you like. You can also garnish with extra sesame seeds or green onions for extra flair. To ensure juicy chicken, marinate it well. I suggest a mix of soy sauce, salt, and pepper. Letting it sit for at least 15 minutes makes a big difference. If you want to switch things up, try using yogurt or citrus juice as a marinade. Both options add great flavor and tenderness. To keep green beans crisp, don't overcook them. A quick sauté will do. Cook them just until they turn bright green and tender. I like to stir-fry them for about 5-6 minutes. This method locks in their crunch. To boost flavor, consider adding red pepper flakes or a splash of lime juice. Both add a nice kick. For garnishes, sprinkle extra toasted sesame seeds or chopped green onions on top. They add color and a fresh taste. Pro Tips Marinating Matters: Allow the chicken to marinate for at least 30 minutes for deeper flavor absorption. Perfecting the Sauce: Whisk the cornstarch with water until fully dissolved to avoid lumps in your sauce. Crunchy Green Beans: For an extra crispy texture, blanch the green beans in boiling water for 2 minutes before stir-frying. Garnish Wisely: Fresh herbs like cilantro or green onions can elevate the dish’s presentation and flavor profile. {{image_2}} You can use different proteins in this dish. Tofu is a great choice for a vegetarian option. It absorbs flavors well and adds a nice texture. To prepare tofu, press it to remove excess water. Cut it into cubes and marinate just like the chicken. Shrimp is another option. It cooks quickly and adds a fresh taste. Cook shrimp for about 3-4 minutes until they turn pink. Adjust the cooking time based on the protein you choose to ensure it's cooked through but not overdone. Mix up the vegetables for a new twist. Broccoli, bell peppers, or snap peas work well too. Each brings a unique flavor and texture to the dish. You can even try adding carrots for sweetness or bok choy for a crunchy bite. For flavor combinations, consider adding a splash of orange juice or zest. This adds brightness and balances the savory sauce. Experiment with different veggies to find your favorite combo. If you need a gluten-free option, swap soy sauce with tamari. Tamari has a similar taste and works well in this recipe. You can also look for gluten-free cornstarch to thicken your sauce. For a low-sugar version, reduce the honey. You can replace it with a sugar-free sweetener. Just remember to taste as you go. Adjust the sweetness to match your preference while keeping the dish delicious. To keep your sesame chicken and green beans fresh, refrigerate them in an airtight container. This helps to keep moisture in and prevent smells from mixing. Use glass or plastic containers with tight lids. Avoid using aluminum foil, as it can react with the food. When you’re ready to enjoy leftovers, reheat them gently. You can use a microwave or a skillet. If using a microwave, heat in short bursts. Stir between each burst to keep the dish moist. If using a skillet, add a splash of water. This will help keep the chicken juicy. Avoid reheating on high heat to prevent overcooking. In the fridge, sesame chicken and green beans last for about three to four days. If you want to store them longer, consider freezing. To freeze, place the dish in a freezer-safe container. It can last up to three months in the freezer. Make sure to label it with the date for easy tracking. The best way to marinate chicken is simple. Use a bowl to mix the chicken with one tablespoon of soy sauce. Add a pinch of salt and pepper. Stir it well. Let it sit for at least 15 minutes. This helps the chicken soak up the flavors. If you have more time, marinating for 30 minutes or longer can make it even better. Yes, you can use frozen green beans. They work well in this dish. Just add them straight to the skillet without thawing. Cook them a little longer to ensure they are tender. The flavor will still be great! To make this dish spicier, you have some good options. Add red pepper flakes to the sauce for heat. You can also mix in some sriracha or chili sauce when you combine the chicken and green beans. Taste as you go to find the right spice level for you. This dish pairs well with cooked rice. The rice soaks up the tasty sauce. You can also serve it with a side salad for freshness. If you want to add more greens, steamed broccoli or bok choy are great choices. Yes, you can prepare this dish ahead of time. You can marinate the chicken and chop the green beans a few hours before cooking. Store them in the fridge. Cook the dish just before serving for the best taste. If you need to store leftovers, keep them in the fridge for up to three days. In this post, we explored a tasty Sesame Chicken and Green Beans recipe. I shared key ingredients and step-by-step cooking instructions. You learned tips for perfect chicken, crisp green beans, and flavor boosts. We also looked at variations for different diets and protein choices. Remember, cooking can be fun and creative. Don’t hesitate to try new things or make adjustments. Enjoy your meal and impress your friends with this simple yet delicious dish!

Sesame Chicken & Green Beans Delight

A delicious stir-fry featuring marinated chicken and crisp green beans, glazed in a savory sesame sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4

Ingredients
  

  • 1 lb chicken breast, cut into bite-sized pieces
  • 2 cups green beans, trimmed
  • 3 tablespoons sesame oil
  • 3 tablespoons soy sauce (low sodium)
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tablespoons sesame seeds (toasted for added flavor)
  • to taste salt and pepper
  • for serving cooked rice (optional)

Instructions
 

  • In a mixing bowl, combine the chicken pieces, 1 tablespoon of soy sauce, and a pinch of salt and pepper. Stir well and let it marinate for at least 15 minutes.
  • In a separate small bowl, whisk together the remaining soy sauce, honey, rice vinegar, cornstarch, and water until smooth. Set this aside.
  • Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through (about 6-8 minutes). Remove the chicken from the skillet and set aside.
  • In the same skillet, add another tablespoon of sesame oil. Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant. Then add the trimmed green beans. Stir-fry for 5-6 minutes until they are tender but still crisp.
  • Return the cooked chicken to the skillet with the green beans. Pour the prepared sauce over the mixture and stir well to coat everything. Cook for another 2-3 minutes until the sauce thickens and everything is heated through.
  • Sprinkle the toasted sesame seeds over the top and give it a gentle toss.
  • Serve the sesame chicken and green beans over cooked rice if desired, garnished with extra sesame seeds or green onions if available.

Notes

Serve in a large bowl or on individual plates, garnished with fresh cilantro or green onions for added color.
Keyword chicken, green beans, sesame, stir-fry