Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4
Ingredients
For the chicken:
- 500 grams (about 1 pound) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil (or vegetable oil)
For the sauce:
- 1/4 cup soy sauce (low sodium if preferred)
- 1/4 cup honey
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry, for thickening)
- 2 teaspoons freshly grated ginger
- 3 cloves garlic, minced
- 1 to 2 teaspoons sriracha or red chilli flakes (optional, for spice)
- 1 tablespoon toasted sesame seeds
For the stir fry:
- 2 tablespoons oil (vegetable or canola oil)
- 1 medium onion, thinly sliced
- 2 cups green beans, ends trimmed and cut into 2-inch pieces
- 2 green onions, sliced (for garnish)
- Steamed white rice or jasmine rice, for serving
Instructions
1. Marinate the Chicken
In a bowl, combine the chicken pieces with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Toss until the chicken is well coated. Let it sit for 10 minutes while you prepare the sauce and vegetables. This step helps tenderise the chicken and gives it a velvety texture when cooked.
2. Make the Honey Sesame Sauce
In a small mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. If you like heat, stir in the sriracha or chilli flakes. Set aside. Mix the cornstarch slurry in a separate small bowl and have it ready for later thickening.
3. Cook the Chicken
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer. Let it sear for 2 to 3 minutes without stirring, then flip and cook for another 2 to 3 minutes until browned and cooked through. Remove the chicken from the pan and set it aside.
4. Stir Fry the Vegetables
In the same pan, add a touch more oil if needed. Sauté the sliced onions for 1 minute, then add the green beans. Cook for 4 to 5 minutes, stirring frequently, until the beans are tender-crisp but still bright green. If you prefer softer beans, you can steam them for a few minutes before stir frying.
5. Combine Everything
Return the cooked chicken to the pan with the vegetables. Pour in the prepared honey sesame sauce. Stir everything together to coat evenly. Once bubbling, add the cornstarch slurry and stir until the sauce thickens to a glossy, sticky consistency, about 1 to 2 minutes.
6. Serve
Remove from heat and sprinkle toasted sesame seeds over the stir fry. Garnish with chopped green onions. Serve immediately over a bed of hot steamed rice.
Tips and Variations
- Protein options: Swap chicken for shrimp, tofu, or beef strips if desired.
- Vegetables: You can add bell peppers, carrots, snap peas, or broccoli for more variety and colour.
- Make it gluten-free: Use tamari or a certified gluten-free soy sauce.
- No rice vinegar?: Substitute with white vinegar or lemon juice, but use slightly less to avoid overpowering the sauce.
Storing and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in single portions for up to 2 months. Thaw overnight in the fridge before reheating.
- To reheat: Warm in a skillet with a splash of water or in the microwave until heated through.
This Honey Sesame Chicken Stir Fry with Green Beans is a go-to dish when you need something fast, flavourful, and family-friendly.