Honey Green Beans

Cover and boil 5 to 10 minutes longer or until crisp-tender. Reduce heat to medium low and simmer for about 5 minutes.


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Spread the beans across the lined.

Honey green beans. In a small bowl or measuring cup combine the soy sauce sesame oil honey sriracha and pepper. Mix butter and honey. Slowly pour in in the honey and stir to combine.

Add the green beans and stir to coat the crisp beans with the honey ginger sauce. Toss beans and honey mixture. Cover and cook for 4-7 minutes or until crisp-tender.

Add in the lemon juice and bring the sauce mixture to a bubbling simmer. Heat 1 inch wter to boiling ina 4 quart pan. Meanwhile in a small bowl combine the vinegar oil mustard honey and salt.

Boil uncovered 5 minutes. Toss the chicken into the soy sauce and rice wine vinegar marinade and set aside while you cut up the green beans and mix up the honey. Bring to a boil.

Add green beans heat to boiling. Place beans in a small saucepan and cover with water. Pour this mixture over the beans and toss well to coat.

Start by cutting up the chicken and the green beans.


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