Chili-Garlic Chicken with Charred Green Beans
Ingredients
- 1½ poundschicken breasts (boneless, skinless)
- 1 poundgreen beans
- 6 clovesgarlic
- ½ teaspoonchili flakes
- ¾ teaspoonsmoked paprika
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- ½ tablespoonhoney
- 3 tablespoonsolive oil
- ·kosher salt
- ·black pepper
Prep
- 01
Mince 6 garlic cloves.
- 02
Trim the ends from 1 pound green beans.
Method
- 01
Cut chicken breasts into 1-inch chunks and season generously with salt and pepper.
- 02
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, cook chicken until golden and cooked through, about 6–8 minutes. Transfer to a plate.
- 03
Add remaining 1 1/2 tablespoons oil to the skillet. Add green beans and cook, stirring occasionally, until charred and tender-crisp, 5–7 minutes. Season with salt and pepper. Push to the edge of the pan.
- 04
Add minced garlic, chili flakes, and smoked paprika to the center of the pan. Toast for 30 seconds until fragrant.
- 05
Stir in soy sauce, rice vinegar, and honey. Return chicken to the pan and toss everything together. Cook for 1–2 minutes until sauce coats the chicken and beans.
- 06
Taste and adjust seasoning with salt, pepper, or chili flakes. Serve immediately.
Spice Tips
For more heat, increase chili flakes to 3/4 teaspoon or add a pinch of cayenne. For less spice, reduce chili flakes to 1/4 teaspoon. A splash of lime juice or fresh cilantro at the end brightens the dish without adding heat.
Serve over steamed rice or with a squeeze of lime to cut the richness. Leftovers keep well in the fridge for 3 days.