Soy-Ginger Chicken with Charred Green Beans and Crispy Garlic
Ingredients
- 1½ poundchicken breast (boneless, skinless)
- 1 poundgreen beans
- 6 clovesgarlic
- 2 tablespoonfresh ginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonhoney
- ½ teaspoonred pepper flakes
- 2 tablespoonsesame oil
- 2 tablespoonvegetable oil
- 1 tablespoonsesame seeds
- 2 wholescallions
Prep
- 01
Mince 6 garlic cloves.
- 02
Mince or grate 2 tablespoons fresh ginger.
- 03
Slice 2 scallions on the diagonal.
- 04
Trim green beans, removing stem ends.
Method
- 01
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sear for 5–6 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 02
In the same skillet, add remaining 1 tablespoon vegetable oil. Add green beans in a single layer and let them char undisturbed for 3–4 minutes. Stir, then cook another 2–3 minutes until blistered and tender-crisp. Season with salt and pepper, then push to the side of the pan.
- 03
Pour sesame oil into the cleared space. Add minced garlic and ginger, stirring constantly for 30 seconds until fragrant.
- 04
Whisk together soy sauce, rice vinegar, honey, and red pepper flakes in a small bowl. Pour into the pan and stir to combine with the garlic and ginger.
- 05
Slice the chicken and return it to the skillet. Toss everything to coat in the sauce and warm through, about 1 minute.
- 06
Transfer to a serving plate. Sprinkle with sesame seeds and sliced scallions. Serve immediately.
Spice Tips
For extra heat, increase red pepper flakes to 1 teaspoon or add a pinch of white pepper. A splash of Sriracha stirred into the sauce adds heat and tang. For warmth without burn, reduce red pepper flakes to 1/4 teaspoon.
Serve over steamed rice or noodles to soak up the bold sauce. Leftovers keep well in the fridge for 3 days and reheat gently in a pan.