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Sesame Chicken with Green Beans and Rice

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian-Inspired

Description

This Sesame Chicken with Green Beans and Rice is a quick and delicious weeknight dinner. Tender chicken is cooked in a savory sesame sauce, paired with crisp green beans, and served over fluffy rice for a complete and satisfying meal.


Ingredients

Units Scale

For the Chicken and Green Beans:

  • 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 2 cups fresh green beans, trimmed
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the Sesame Sauce:

  • 1/4 cup soy sauce
  • 2 tablespoons honey or brown sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For Serving:

  • 2 cups cooked white or brown rice
  • 1 tablespoon sesame seeds
  • 2 green onions, sliced

 



Instructions

  1. Prepare the Rice:
    Cook rice according to package instructions and set aside.

  2. Marinate the Chicken:
    In a bowl, mix chicken pieces with soy sauce, cornstarch, salt, and pepper. Set aside for 10 minutes.

  3. Make the Sauce:
    In a small bowl, combine soy sauce, honey, rice vinegar, water, sesame oil, garlic, and ginger. Mix well.

  4. Cook the Chicken:
    Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes until golden and cooked through. Remove chicken and set aside.

  5. Sauté Green Beans:
    In the same skillet, add the remaining oil and green beans. Cook for 4-5 minutes until they start to soften but remain crisp.

  6. Combine and Sauce:
    Return chicken to the skillet. Pour the sesame sauce over the chicken and green beans. Stir well and bring to a simmer.

  7. Thicken the Sauce:
    Stir in the cornstarch slurry. Cook for 1-2 minutes until the sauce thickens and coats the chicken and green beans.

  8. Serve:
    Spoon the sesame chicken and green beans over rice. Garnish with sesame seeds and green onions.


Notes

  • For a bit of heat, add 1 teaspoon of sriracha or red pepper flakes to the sauce.
  • Swap green beans for broccoli or snap peas if preferred.
  • Store leftovers in the fridge for up to 3 days.