Chicken and green beans are a delicious one-pot meal with sweet and savory Asian flavors.
This chicken and green beans recipe is made with tender chunks of chicken breasts pan-fried with green beans and simmered in a ginger garlic soy sauce.
Chicken and Green Beans Make the Best Low Carb Entrée Because…
- It features lean protein and fiber-filled green beans in one delicious dish.
- Aromatic ginger and robust garlic flavors make this dish a family favorite and no one knows it’s keto.
- Why pay for take-out when you can make this easy dinner at home with only one pan to clean?
Ingredients
Chicken: Boneless, skinless chicken breasts or chicken thighs work perfectly in this recipe.
Green Beans: Use fresh for best flavor and texture. Frozen green beans will work too, and don’t need to be thawed. Simply toss them in the pan in Step 3.
Sauce: Brown sugar Swerve, chicken broth, garlic, and ginger round out the sweet and sour flavor profile.
Variations
This recipe is chock full of ideas for add-ins. Try adding some chopped peanuts or other low-carb veggies like sliced mushrooms, spinach, broccoli, bell peppers, and onions for more color, flavor, and texture if you like.
Feel free to use up leftover cooked chicken, beef, pork, or shrimp as well.
Soy sauce can be replaced with coconut aminos if desired. Add a dash of sriracha or a pinch of red pepper flakes for a little heat.
Whisk in a couple of tablespoons of heavy whipping cream if xanthan gum isn’t on hand.
How To Make Chicken and Green Beans
- Prepare sauce (recipe below).
- Pan-fry seasoned chicken pieces in oil. Remove chicken.
- Cook green beans in remaining oil until tender-crisp. Stir in garlic and ginger.
- Add chicken and sauce to the pan and cook until heated through.
- Garnish with sesame seeds if you like.
Cooking Tips
- For uniform pieces and easier slicing, freeze the chicken breasts for about 20 minutes before slicing into chunks. Pat dry with paper towels.
- Cook chicken until it is just browned over medium heat to avoid overcooking it. A meat thermometer should read 165°F when inserted into a piece of chicken.
- For juicy chicken, do not over cook it.
How To Serve the Meal and Store the Leftovers
Low-carb, colorful, and gluten-free chicken and green beans are perfect on their own or served with cauliflower rice. Add a bright and tangy smashed cucumber salad and dinner’s ready.
Keep leftover chicken and green beans in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop and adjust seasonings. Freeze portions in zippered bags for up to 4 months and thaw overnight in the refrigerator before reheating.
More Easy Skillet Dinners
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Chicken and Green Beans
Equipment
Ingredients
- ¼ cup chicken broth
- ¼ cup low-sodium soy sauce
- 2 tablespoons brown sugar substitute such as Swerve
- 1 pound chicken breasts cut in 1-inch pieces
- ¼ teaspoon pepper
- 2 tablespoons vegetable oil divided
- 12 ounces green beans 1 bag, cut in 2-inch pieces
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- 1 teaspoon xanthan gum optional, for thickening
- sesame seeds for garnish, optional
Instructions
- Whisk together soy sauce, broth, and brown sugar substitute in a small bowl. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season chicken with pepper and add to pan in a single layer, cooking in batches if needed. Cook for 4-5 minutes or until browned and cooked through. Set aside on a plate and cover to keep warm.
- Reduce heat to medium and add remaining oil and green beans to skillet. Cook for 4-5 minutes until tender-crisp. Add garlic and ginger and cook for 30 seconds more.
- Add chicken and sauce mixture to skillet, cooking for 3-4 minutes or until heated through.
- To thicken the sauce, whisk together 4 tablespoons water with xanthan gum until smooth. Move chicken and green beans to the side of the pan and whisk xantham gum into the sauce. Stir to coat everything with sauce.
Notes
- Freeze raw chicken breasts for about 20 minutes to make slicing easier.
- Cook chicken to a temperature of 165°F for safe consumption.
- Substitute a tablespoons of heavy cream for Xanthan gum to thicken the sauce.
- Refrigerate leftovers for up to three days, or freeze for up to four months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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