A delicious combination of marinated chicken, vibrant green beans, and a flavorful honey lemon sauce. This dish can be served over rice or enjoyed on its own.
1: Combine the chicken, soy sauce and rice wine vinegar in a large zip-top bag, and toss until the chicken is evenly coated.
2: Refrigerate for at least 30 minutes, or up to 8 hours.
3: In a small bowl, whisk the sauce ingredients together until combined. Set aside.
4: Heat a tablespoon of oil in a large skillet over medium-high heat.
5: Add green beans and season with a pinch of salt. Stir and cook for 3-4 minutes, until beans are bright green but still crisp.
6: Transfer green beans to a large plate or bowl and set aside.
7: Add another tablespoon of oil to the skillet over medium-high heat. Pour the chicken from the bag into the hot skillet.
8: Season the chicken with a pinch of salt and pepper. Saute for 5-7 minutes or until cooked through and no longer pink.
9: Using a slotted spoon, add the chicken to the plate with the green beans.
10: Pour the whisked honey lemon sauce into the empty saute pan and cook over medium-high heat for 2-3 minutes, or until the sauce thickens.
11: Add the chicken and green beans back into the pan and toss until evenly coated with the sauce.
12: Remove from heat and serve immediately, topped with green onions and sesame seeds, if desired.
