Honey Garlic Chicken with Green Beans and Rice

Boneless chicken thighs are seared, then glazed in a honey-garlic soy sauce. Green beans are sautéed in the same skillet, and the dish is served over rice to make a complete 30-minute main course.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 200 g Long-grain white rice rinsed
• 240 ml Water divided
• 2 g Fine salt divided
• 14 g Unsalted butter for rice finish
• 680 g Boneless, skinless chicken thighs trimmed and patted dry
• 4 g Fine salt divided
• 1 g Black pepper divided
• 8 g Cornstarch for light coating and sauce thickening
• 12 ml Neutral oil divided
• 10 ml Neutral oil divided
• 340 g Green beans trimmed
• 12 g Garlic cloves minced, divided
• 2 g Fine salt divided
• 1 g Black pepper divided
• 60 ml Water divided
• 6 g Garlic cloves minced, divided
• 45 g Honey for sauce
• 45 ml Low-sodium soy sauce for sauce
• 120 ml Water divided
• 20 g Scallions thinly sliced, for garnish
• 6 g Sesame seeds toasted, for garnish

Instructions

1. Start the rice: combine the rinsed rice with 240 ml of the water and 2 g of the salt in a medium saucepan. Bring to a boil, cover, reduce to low, and cook for 15 minutes. Remove from the heat and rest, covered, for 5 minutes. Fluff with the butter folded in at the end. Rice is tender, the water is absorbed, and the grains look separate when fluffed.
2. While the rice cooks, toss the chicken with 4 g of the salt, 1 g of the pepper, and the cornstarch until lightly coated. Chicken surfaces look evenly dusted, with no dry starch clumps.
3. Heat 12 ml of the oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 4 to 5 minutes per side, turning once, until deeply browned and nearly cooked through. Transfer to a plate. Chicken is browned on both sides and reaches about 72°C internally before the final sauce finish.
4. Add the remaining 10 ml of oil to the same skillet. Add the green beans, 12 g of the garlic, the remaining 2 g of salt, and the remaining 1 g of pepper. Sauté for 4 to 5 minutes, adding 60 ml of the water if the pan needs steam to soften the beans slightly while keeping them crisp-tender. Green beans are bright green, blistered in spots, and crisp-tender.
5. Add the remaining 6 g of garlic, honey, soy sauce, and the remaining 120 ml of water to the skillet. Stir and simmer for 1 to 2 minutes, then return the chicken and any juices to the pan. Cook, turning the chicken in the sauce, until the glaze lightly coats everything and the chicken is cooked through, about 2 to 3 minutes more. Sauce is glossy and slightly thickened; chicken reaches 74°C internally.
6. Serve the chicken and green beans over the rice. Garnish with scallions and sesame seeds if using. Plates are hot, chicken is coated in glaze, and the rice is fluffed beneath the skillet components.