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Homemade Asian Chicken and Green Beans recipe photo

Asian Chicken and Green Beans

Tangy, spicy glazed chicken baked with crisp-tender green beans for a quick weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Mixing Bowl
  • Measuring Spoons
  • Measuring Cups
  • Blender or Food Processor
  • Sheet Pan
  • Colander
  • Pastry Brush
  • Oven

Ingredients
  

  • 3 T soy sauce for marinade
  • 1 T soy sauce for glaze (see notes)
  • 3 T fresh lime juice
  • 2 T Sriracha sauce or more to taste
  • 1/4 cup sugar-free maple syrup
  • 3 T Golden Monkfruit sweetener
  • 1 T minced garlic
  • 1 tsp sesame oil
  • 1/4 cup sugar-free orange marmalade for glaze
  • 3 large boneless skinless chicken breasts trimmed and cut into chunks (see notes)
  • 1 lb fresh green beans trimmed and halved
  • 1 T toasted sesame seeds for sprinkling

Instructions
 

  • Whisk together 3 tablespoons soy sauce, 3 tablespoons lime juice, 2 tablespoons Sriracha, 1/4 cup sugar-free maple syrup, 3 tablespoons Golden Monkfruit sweetener, 1 tablespoon minced garlic, and 1 teaspoon sesame oil in a mixing bowl to make the marinade.
  • Trim fat from the chicken breasts and cut each into chunks (about 8 pieces per large breast) so you have roughly 24 pieces total for 4 servings.
  • Place the chicken pieces and 1/2 cup of the marinade into a resealable bag or container; refrigerate and marinate 6–8 hours or overnight. Reserve the remaining marinade in the refrigerator.
  • When ready to cook, preheat the oven to 425°F (218°C) and place a sheet pan in the oven to heat.
  • Drain the marinated chicken in a colander and let it drain very well, pressing gently if needed to remove excess liquid.
  • Combine the reserved marinade with 1/4 cup sugar-free orange marmalade and the remaining 1 tablespoon soy sauce, then blend until smooth in a blender or food processor to make the glaze.
  • Trim the ends from the green beans and cut them in half; toss the beans with 1–2 tablespoons of the glaze to coat.
  • Remove the hot sheet pan from the oven and lightly spray it with nonstick spray. Arrange the green beans in a single layer and tuck the drained chicken pieces among them, spacing the pieces evenly.
  • Brush the chicken and beans with half of the remaining glaze and bake for 10 minutes at 425°F (218°C).
  • Remove the pan and blot any released liquid with a paper towel if needed, then brush with the remaining glaze and return to the oven. Bake 10 minutes more, until chicken is cooked through and beans are tender-crisp.
  • Remove from the oven, blot excess liquid if present, sprinkle with toasted sesame seeds, and serve hot.

Notes

  • Marinate chicken 6–8 hours or overnight for best flavor.
  • Cut each large breast into about 8 pieces to yield four servings.
  • Blend the glaze for a smoother texture; skipping blending leaves a chunkier marmalade glaze.
  • Toss green beans with a little glaze before roasting for better coating.