Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces (2 large chicken breasts)
• 3 tablespoons low sodium soy sauce
• 2 tablespoons rice wine vinegar
• salt and pepper
• Olive oil
• 12 ounces green beans trimmed and cut into bite sized pieces (about 2 cups)
• Honey Lemon Sauce see below

• 3/4 cup low sodium chicken broth
• Juice and zest from 1 large lemon
• 1/4 cup honey or more/less to taste
• 2 tablespoons cornstarch
• 1/4 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes
• 1 garlic clove minced

Instructions

1. Combine the chicken, soy sauce and rice wine vinegar in a large zip-top bag, and toss until the chicken is evenly coated. Refrigerate for at least 30 minutes, or up to 8 hours. (If no time to marinate, just toss the chicken, soy sauce and vinegar in a small bowl and let sit while you prep the rest of the recipe).
2. In a small bowl, whisk the sauce ingredients together until combined (cornstarch should no longer be visible). Set aside.
3. Heat a tablespoon of oil in a large skillet over medium-high heat. Add green beans and season with a pinch of salt. Stir and cook for 3-4 minutes, until beans are bright green but still crisp. Transfer to a large plate or bowl and set aside.
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