Honey Garlic Chicken Bowl with Mushrooms & Green Beans

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Juicy chicken bites glazed in a sticky-sweet honey garlic sauce, golden-browned mushrooms, and snappy green beans come together in this satisfying rice bowl. It’s a weeknight hero: flavorful, fast, and family-approved. The dish balances savory, sweet, and umami in every bite, pairing wonderfully with fluffy white rice or even brown rice for a nuttier twist.

What makes this bowl irresistible is how it hits all the comforting notes while still feeling fresh. The tender-crisp green beans add a welcome crunch, and the mushrooms soak up that delicious sauce, making every forkful bold and hearty. Whether you’re meal prepping or cooking on the fly, this dish is a reliable favorite.

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Ingredients for this Honey Garlic Chicken Bowl with Mushrooms & Green Beans

• 1 lb boneless, skinless chicken breast, cubed
• 1 cup mushrooms, sliced (cremini or button)
• 2 cups green beans, trimmed
• 1 tablespoon olive oil
• Salt and black pepper, to taste

For the honey garlic sauce:

• 1/3 cup honey
• 1/4 cup soy sauce (low-sodium preferred)
• 3 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch + 1 tablespoon water (slurry)

To serve:

• Steamed white rice (or brown rice)
• Optional garnish: chopped parsley or green onions

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Step 1: Prep the ingredients

Trim the green beans, slice the mushrooms, and cube the chicken breasts. Keep all components ready for a quick cooking process.

Step 2: Blanch the green beans

Bring a small pot of salted water to a boil. Add green beans and blanch for about 2 minutes. Immediately transfer them to an ice bath to preserve their vibrant color and crispness.

Step 3: Sear the chicken

Heat olive oil in a large skillet over medium-high heat. Add the chicken cubes, season with salt and pepper, and sear for 5–6 minutes until golden and cooked through. Remove from the skillet and set aside.

Step 4: Sauté the mushrooms

In the same skillet, add a touch more oil if needed. Sauté the sliced mushrooms until browned and tender, about 4–5 minutes.

Step 5: Make the sauce

In a small bowl, mix honey, soy sauce, minced garlic, and rice vinegar. Pour into the skillet and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens.

Step 6: Combine and finish

Add the cooked chicken back into the skillet with the sauce and mushrooms. Stir to coat evenly and warm through.

Step 7: Assemble the bowl

Serve the chicken and mushrooms over a bed of steamed rice. Add the blanched green beans to the side and drizzle any remaining sauce over the top. Garnish with chopped parsley or green onions if desired.

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Frequently Asked Questions

How can I make this dish vegetarian?

Swap the chicken for tofu or tempeh and follow the same steps. Use vegetable broth in place of any chicken-based ingredient if added.

Can I use frozen green beans?

Yes, just thaw them first and reduce blanching time slightly since they’re partially cooked.

What can I use instead of mushrooms?

Zucchini, bell peppers, or even snap peas work great if you’re not a mushroom fan.

Is this recipe gluten-free?

Use a gluten-free soy sauce or tamari to make the dish entirely gluten-free.

What rice works best?

White jasmine rice or basmati are great for fragrance. Brown rice or cauliflower rice are healthy alternatives.

Can I double the sauce?

Absolutely. If you love saucy meals, double the sauce ingredients and adjust seasoning to taste.

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