Honey Garlic Chicken with Green Beans
- 30 mintotal time
- $2.02£1.86a serving
- 570540calories
- 3738 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Golden chicken pieces and green beans in a sticky honey-garlic glaze, with rice on the side.
Ingredients
Serves 4.
- 1½ cups long-grain white rice
- 1.25 lb boneless skinless chicken thighs, cut into bite-size pieces
- 9 oz green beans, trimmed and halved
- 4 garlic cloves, finely chopped
- ½ bunch green onions, sliced (optional)
- 3 tbsp honey
- 3 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 2 tsp cornstarch
- 1 tbsp vegetable oil
- black pepper, to taste
Contains: soy. Check the label: wheat (gluten), sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice, then put it in a saucepan with 2½ cups (600 ml) of cold water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Mix the honey, soy sauce, apple cider vinegar, cornstarch and 4 tablespoons of water in a cup.
- Heat the vegetable oil in a large pan on medium-high heat. Add the chicken and wash your hands, board and knife after handling the raw poultry. Fry for 8–10 minutes, turning, until golden and cooked through (165°F).
- Add the green beans with a splash of water, cover and cook for 4 minutes until just tender.
- Add the garlic for 1 minute, then pour in the sauce and stir until it bubbles and coats everything. Season with black pepper.
- Serve over the rice with green onions on top if using.
Leftovers: The chicken keeps 3 days in the fridge; reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Ingredients
Serves 4.
- 300 g long-grain rice
- 600 g chicken thigh fillets, cut into bite-size pieces
- 250 g green beans, trimmed and halved
- 4 garlic cloves, finely chopped
- ½ bunch spring onions, sliced (optional)
- 3 tbsp honey
- 3 tbsp soy sauce
- 1 tbsp cider or white wine vinegar
- 2 tsp cornflour
- 1 tbsp vegetable oil
- black pepper, to taste
Contains: soya. Check the label: gluten, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice, then put it in a saucepan with 600 ml of cold water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Mix the honey, soy sauce, cider or white wine vinegar, cornflour and 4 tablespoons of water in a cup.
- Heat the vegetable oil in a large pan on medium-high heat. Add the chicken and wash your hands, board and knife after handling the raw poultry. Fry for 8–10 minutes, turning, until golden and cooked through (74°C).
- Add the green beans with a splash of water, cover and cook for 4 minutes until just tender.
- Add the garlic for 1 minute, then pour in the sauce and stir until it bubbles and coats everything. Season with black pepper.
- Serve over the rice with spring onions on top if using.
Leftovers: The chicken keeps 3 days in the fridge; reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Nutrition per serving
| Calories | 570 |
|---|---|
| Protein | 37 g |
| Carbohydrate | 80 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sodium | 813 mg |
| Calories | 540 |
|---|---|
| Protein | 38 g |
| Carbohydrate | 82 g |
| Fat | 9 g |
| Fibre | 3 g |
| Sodium | 800 mg |
Worked out from the ingredients, 327 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.02 a serving in the US (range $1.55–$2.68) and £1.86 in the UK (range £1.42–£2.46). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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