A quick skillet dinner featuring tender chicken and crisp green beans coated in a glossy honey garlic sauce.

1 to 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces

1 tablespoon arrowroot powder or cornstarch

½ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon salt

¼ teaspoon black pepper

2 tablespoons olive oil, divided

12 ounces fresh green beans, trimmed

¼ cup chopped green onions

Sesame seeds, optional for garnish

Honey Garlic Sauce:

¼ cup chicken broth

3 tablespoons low-sodium soy sauce

¼ cup honey

4 cloves garlic, finely minced

½ teaspoon freshly grated ginger or ¼ teaspoon ground ginger

2 teaspoons arrowroot powder or cornstarch

2 teaspoons water

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1. Toss chicken with arrowroot, garlic powder, onion powder, salt, and pepper.

2. Heat 1 tablespoon olive oil in skillet and cook chicken until golden, then remove.

3. Add remaining oil and sauté green beans until tender-crisp.

4. Whisk sauce ingredients together; mix arrowroot with water separately.

5. Return chicken to skillet, add sauce and slurry.

6. Simmer until thickened and coated.

7. Garnish with green onions and sesame seeds and serve.

Serve over steamed rice or cauliflower rice. Coconut aminos may replace soy sauce if needed.