Ingredients
- Chicken breasts: 2, boneless and skinless
- Soy sauce: 1/4 cup
- Honey: 2 tablespoons
- Garlic: 3 cloves, minced
- Mushrooms: 8 ounces, sliced
- Green beans: 1 cup, trimmed
- Olive oil: 2 tablespoons
- Cooked rice: 2 cups
Instructions
- Step 1: Cut the chicken breasts into bite-sized pieces. In a bowl, whisk together soy sauce, honey, and minced garlic. Add the chicken to the bowl and marinate for at least 15 minutes.
- Step 2: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Step 3: Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced mushrooms and cook until softened and browned, about 5 minutes. Add the green beans and cook until tender-crisp, about 3-5 minutes.
- Step 4: Return the cooked chicken to the skillet with the mushrooms and green beans. Toss to combine and heat through.
- Step 5: Divide the cooked rice between two bowls. Top with the honey garlic chicken, mushrooms, and green bean mixture. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken and vegetables in a skillet with a splash of water to prevent drying.
- Garnish with sesame seeds and chopped green onions for extra flavor and visual appeal.
- Don't overcrowd the skillet when cooking the chicken; work in batches if needed to ensure even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American