Teriyaki Chicken and Green Beans

Of all the weeknight dinner dilemmas, the quest for a meal that is simultaneously fast, flavorful, and a hit with the entire family is the most challenging. For the longest time, my go-to solution on a chaotic Tuesday evening was takeout. But the cost, the sodium, and the inevitable feeling of “I could have made this better” started to wear on me. That’s when I committed to perfecting a homemade “better than takeout” classic, and this Teriyaki Chicken and Green Beans recipe was born. The first time I made it, the aroma alone brought everyone to the kitchen. The savory, sweet, and garlicky sauce clinging to perfectly seared chicken and crisp-tender green beans was an instant revelation. My kids, who usually push vegetables around their plates, devoured the green beans without a second thought, soaked as they were in that incredible sauce. It has since become a cornerstone of our meal rotation, a dish that feels like a special treat but comes together in under 30 minutes. It’s the recipe I share with friends who claim they can’t cook, and the one I turn to when I need a guaranteed win for dinner. It’s proof that a spectacular meal doesn’t require hours of effort, just a few quality ingredients and a great recipe.

Ingredients

Here is everything you will need to create this mouthwatering dish. Using fresh, quality ingredients is the first step toward a restaurant-quality meal right in your own kitchen.

For the Teriyaki Sauce:

• 1/2 cup Low-Sodium Soy Sauce: The savory, umami-rich foundation of our sauce. Using low-sodium gives you better control over the final saltiness.
• 1/4 cup Water: Helps to balance the intensity of the other ingredients and create the right volume for the sauce.
• 3 Tablespoons Honey: Provides a natural, floral sweetness that caramelizes beautifully. You can substitute with maple syrup or brown sugar if preferred.
• 2 Tablespoons Mirin (Japanese Rice Wine): This adds a unique, subtle sweetness and a glossy sheen to the sauce. If you don’t have it, you can use rice vinegar with an extra teaspoon of honey.
• 1 Tablespoon Toasted Sesame Oil: Delivers a deep, nutty, and aromatic flavor that is essential for an authentic teriyaki taste.
• 3-4 Cloves Garlic, Minced: Freshly minced garlic provides a pungent, aromatic kick that infuses the entire dish.
• 1 Tablespoon Fresh Ginger, Grated: Adds a warm, zesty spice that cuts through the richness and brightens the sauce.
• 1 Tablespoon Cornstarch: The thickening agent. This is mixed with a little water to create a slurry that will transform the sauce into a thick, clinging glaze.

For the Chicken and Green Beans:

• 1.5 lbs Boneless, Skinless Chicken Thighs: Cut into 1-inch bite-sized pieces. Thighs are recommended for their juicy, flavorful meat that stays tender even when cooked at high heat.
• 1 Tablespoon Avocado Oil (or other high-smoke point oil): Necessary for searing the chicken without burning. Canola, grapeseed, or vegetable oil also work well.
• 1 lb Fresh Green Beans: Trimmed and cut in half. Fresh green beans will give you that desirable crisp-tender texture that stands up to the stir-fry.
• 1/4 Teaspoon Black Pepper: To season the chicken before cooking.
• Pinch of Salt: Just a small amount for the chicken, as the soy sauce is already salty.
• For Garnish (Optional): Toasted sesame seeds and thinly sliced green onions for a fresh, crunchy finish.

Instructions

Follow these step-by-step instructions carefully to achieve the perfect balance of flavors and textures. The key is to have all your ingredients prepped and ready to go (a concept known as mise en place) before you start cooking, as the process moves quickly.

1. Prepare the Teriyaki Sauce: In a medium-sized bowl, whisk together the low-sodium soy sauce, water, honey, mirin, toasted sesame oil, minced garlic, and grated ginger. In a separate, small bowl, whisk the 1 tablespoon of cornstarch with 2 tablespoons of cold water until it’s completely smooth and free of lumps. This is your cornstarch slurry. Set both the sauce mixture and the slurry aside for later.
2. Season and Sear the Chicken: Pat your chicken pieces dry with a paper towel; this is crucial for getting a beautiful golden-brown sear. Season them lightly with the black pepper and a small pinch of salt. Heat the avocado oil in a large skillet, wok, or cast-iron pan over medium-high heat. Once the oil is shimmering hot, carefully add the chicken pieces in a single layer. Do not overcrowd the pan; cook in two batches if necessary. Let the chicken cook undisturbed for 3-4 minutes per side, until it’s golden brown and cooked through. Remove the seared chicken from the skillet and set it aside on a plate.
3. Cook the Green Beans: To the same skillet, add the trimmed green beans. There should be enough residual oil and chicken fat in the pan, but if it looks dry, you can add another teaspoon of oil. Sauté the green beans for 4-5 minutes, stirring occasionally. You want them to become bright green and slightly tender, but still have a noticeable crunch.
4. Combine and Glaze: Reduce the heat to medium-low. Return the cooked chicken to the skillet with the green beans. Give the teriyaki sauce mixture a quick stir (as the ginger and garlic may have settled) and pour it into the skillet. Let it bubble gently for about 1-2 minutes, allowing the flavors to meld and coat the chicken and beans.
5. Thicken the Sauce: Now, give your cornstarch slurry another quick whisk to ensure it’s combined, and slowly pour it into the skillet while constantly stirring. Continue to stir and cook for another 1-2 minutes. You will see the sauce magically transform, thickening into a rich, glossy glaze that clings beautifully to every piece of chicken and every green bean.
6. Final Touches and Serving: Once the sauce has thickened to your liking, remove the skillet from the heat. If using, sprinkle generously with toasted sesame seeds and sliced green onions. Serve immediately while hot for the best experience.

Nutrition Facts

This nutritional information is an estimate and can vary based on the specific ingredients used.

• Servings: 4-6 servings
• Calories per Serving: Approximately 450-550 kcal (based on 4 servings)
• Protein (Approx. 40g): Primarily from the chicken, this dish is an excellent source of protein, which is essential for muscle growth, repair, and overall body function.
• Carbohydrates (Approx. 25g): Mostly from the honey and cornstarch in the sauce, as well as the fiber from the green beans. These provide the body with its primary source of energy.
• Fat (Approx. 20g): Sourced from the chicken thighs and cooking oils. Using leaner chicken breast can reduce this, but the fat in thighs contributes significantly to the flavor and juiciness.
• Sodium (Approx. 800mg): Using low-sodium soy sauce helps manage this, but it remains a significant component of the flavor profile. Be mindful if you are on a strict low-sodium diet.
• Fiber (Approx. 5g): The green beans provide a good amount of dietary fiber, which is crucial for digestive health and helping you feel full and satisfied.

Preparation Time

This recipe is designed for speed and efficiency, making it a perfect choice for busy weeknights.

• Prep Time: 15 minutes (This includes trimming the beans, cutting the chicken, and mixing the sauce).
• Cook Time: 15 minutes
• Total Time: 30 minutes

In just half an hour, you can have a complete, delicious, and satisfying meal on the table that will rival any takeout dish.

How to Serve

This Teriyaki Chicken and Green Beans is incredibly versatile and can be served in a variety of ways to suit different tastes and dietary needs. Here are some of our favorite serving suggestions:

• The Classic Bowl:
  • Serve over a bed of fluffy, steamed white or brown rice. The rice is perfect for soaking up any extra teriyaki glaze.
  • Jasmine rice offers a fragrant, slightly sticky texture that complements the dish beautifully.
  • For a heartier, nuttier flavor, try serving it with quinoa.
• Low-Carb and Keto-Friendly Options:
  • Cauliflower Rice: A fantastic low-carb alternative that mimics the texture of rice and absorbs the sauce wonderfully.
  • Zucchini Noodles (Zoodles): Lightly sautéed zoodles make for a fresh, vegetable-packed base.
  • On its Own: The dish is substantial enough to be enjoyed by itself for a very low-carb meal.
• Noodle Pairings:
  • Serve with cooked Udon, Soba, or ramen noodles for a satisfying and slurp-worthy meal. Toss the noodles directly in the pan with the sauce for the last minute of cooking to coat them fully.
• Garnishes and Toppings for Extra Flair:
  • Toasted Sesame Seeds: Adds a nutty crunch and visual appeal.
  • Sliced Green Onions or Chives: Provides a fresh, sharp bite that cuts through the richness.
  • Red Pepper Flakes: For those who enjoy a bit of heat.
  • A Wedge of Lime: A squeeze of fresh lime juice at the end can brighten up all the flavors.
  • Steamed or Roasted Broccoli: Add another green vegetable to the mix for more nutrients and texture.

Additional Tips

Take your Teriyaki Chicken and Green Beans from great to absolutely exceptional with these eight professional tips and tricks.

1. The Secret to a Perfect Sear: The key to flavorful, juicy chicken is a hard sear. Ensure your pan is hot enough before adding the chicken, and pat the chicken completely dry. Most importantly, do not move the chicken for the first 3-4 minutes. Let it form a deep, golden-brown crust. This process, called the Maillard reaction, creates hundreds of new flavor compounds that are essential for a delicious dish.
2. Don’t Burn the Aromatics: When you add the sauce mixture with the fresh garlic and ginger to the hot pan, it will be very fragrant. Be sure to keep the heat at medium-low and stir it for just a minute or two before adding the thickener. Burnt garlic has a bitter, acrid taste that can ruin the entire sauce.
3. Choose Your Chicken Wisely: While the recipe calls for chicken thighs due to their higher fat content (which translates to more flavor and juiciness), you can absolutely use boneless, skinless chicken breasts. If using breasts, be extra careful not to overcook them, as they can dry out more easily. Cut them into uniform pieces and sear them for slightly less time.
4. Meal Prep for an Even Faster Dinner: You can make this 30-minute meal even faster. The day before, chop the chicken, trim the green beans, and whisk together all the sauce ingredients (except the cornstarch slurry). Store everything in separate airtight containers in the refrigerator. When it’s time to cook, your prep work is already done.
5. Blanch the Green Beans for Perfect Texture: If you prefer your green beans more tender and less crisp, or if you’re using thicker green beans, consider blanching them first. Simply boil them in salted water for 2-3 minutes, then immediately plunge them into an ice bath to stop the cooking process. This locks in their vibrant green color and pre-cooks them, so they’ll only need a minute or two in the skillet to heat through.
6. Customize with More Vegetables: This recipe is a fantastic base for clearing out your vegetable drawer. Feel free to add other quick-cooking vegetables along with the green beans. Sliced bell peppers (red, yellow, or orange), broccoli florets, sliced mushrooms, snow peas, or sliced carrots would all be delicious additions. Adjust cooking time as needed depending on the vegetable.
7. Control the Sauce Consistency: The cornstarch slurry is your tool for control. If you prefer a thinner sauce, start by adding only half of the slurry. You can always add more if you decide you want it thicker. If you accidentally make it too thick, simply stir in a tablespoon of water or low-sodium chicken broth at a time until you reach your desired consistency.
8. Wok vs. Skillet: While a large skillet works perfectly well, using a wok can enhance the stir-frying experience. The high, sloping sides of a wok allow you to toss the ingredients more easily and cook them quickly and evenly with less oil. It helps to keep the heat concentrated at the bottom for searing, while the sides provide a cooler area to move food to prevent overcooking.

FAQ Section

Here are answers to some of the most frequently asked questions about this Teriyaki Chicken and Green Beans recipe.

1. Can I use store-bought teriyaki sauce to save time?
Absolutely. If you’re in a pinch, a good quality store-bought teriyaki sauce can be a great time-saver. However, be aware that many commercial sauces are much higher in sugar and sodium than this homemade version. You will also lose the fresh, vibrant flavor of the minced garlic and grated ginger. If you use a pre-made sauce, you will not need to add the soy sauce, honey, mirin, or cornstarch slurry. Simply cook the chicken and beans, then add about 1 cup of the store-bought sauce to the pan and heat through.

2. How do I store and reheat leftovers?
Leftovers are fantastic! Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use a microwave in 30-second intervals, stirring in between. For the best texture, reheat the dish in a skillet over medium-low heat with a tablespoon of water to help loosen the sauce and steam the ingredients until warmed through. This method prevents the chicken from becoming rubbery.

3. How can I make this recipe gluten-free?
It’s very easy to make this dish gluten-free. The primary source of gluten is the traditional soy sauce. Simply substitute the soy sauce with an equal amount of Tamari, which is a Japanese sauce made from fermented soybeans with little to no wheat, or use coconut aminos for a soy-free and gluten-free option. Ensure your mirin is also certified gluten-free, as some brands can contain trace amounts.

4. My teriyaki sauce is too thin or too thick. How do I fix it?
This is a common and easily solvable issue. If your sauce is too thin after adding the slurry, it likely just needs more time to cook and activate the cornstarch, or the heat is too low. Let it bubble gently for another minute. If it’s still too thin, you can make another small slurry (1 teaspoon cornstarch mixed with 2 teaspoons cold water) and add it slowly. If your sauce is too thick, simply thin it out by stirring in a tablespoon of water or low-sodium chicken broth at a time until it reaches the consistency you like.

5. Can I use frozen green beans instead of fresh?
Yes, you can use frozen green beans. For the best results, do not thaw them first, as this can make them mushy. Add the frozen green beans directly to the hot skillet after you’ve removed the chicken. You will need to cook them for a few minutes longer than fresh beans, about 7-9 minutes, until they are heated through and tender-crisp. They may release some extra water, which could slightly thin the sauce, but the cornstarch slurry will help compensate for that.

6. What is the difference between teriyaki sauce and soy sauce?
Soy sauce is a primary ingredient in teriyaki sauce, but they are not the same. Soy sauce is a brewed condiment made from soybeans, roasted grain, brine, and a fermenting agent. It is primarily salty and packed with umami flavor. Teriyaki sauce is a cooking glaze made with a base of soy sauce, but it also includes sweet elements like sugar, honey, or mirin, and often aromatics like ginger and garlic. “Teriyaki” itself refers to the Japanese cooking method of grilling or broiling with a glaze.

7. Can I cook this on the grill or in an air fryer?
Yes, with some modifications.

• For the Grill: Skewer the chicken pieces and grill them until cooked through, basting them with the prepared teriyaki sauce during the last few minutes of cooking. Grill the green beans in a grill basket until tender-crisp.
• For the Air Fryer: Cook the chicken pieces in the air fryer at 400°F (200°C) for 10-12 minutes, shaking halfway through. In the last 2-3 minutes, toss them with some of the teriyaki sauce. Cook the green beans separately in the air fryer for 6-8 minutes. You will need to thicken the remaining sauce in a small saucepan on the stove and then toss everything together.

8. Is this Teriyaki Chicken and Green Beans recipe considered healthy?
“Healthy” can be subjective, but this recipe can certainly be part of a balanced diet. The homemade sauce allows you to control the sugar and sodium levels, which is a huge advantage over takeout. It’s high in protein from the chicken and provides fiber and vitamins from the green beans, ginger, and garlic. To make it even healthier, you can use chicken breast instead of thighs, reduce the amount of honey, and serve it with nutrient-dense quinoa or a large portion of steamed vegetables instead of white rice.

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