Nutrition per serving may change if servings are adjusted.
1 tablespoon honey, plus
1 teaspoon honey
1 tablespoon reduced-sodium soy sauce
2 teaspoons grated fresh ginger
3 cloves garlic, minced
Crushed red pepper to taste
Nonstick cooking spray
8 ounces skinless, boneless chicken thighs, cut into bite-size pieces
1 teaspoon canola oil
1 teaspoon toasted Asian-style sesame oil
1 cup fresh green beans cut into 1½-inch pieces (4 ounces)
2 tablespoons chopped shallots
⅔ cup hot cooked brown rice
½ teaspoon sesame seeds, toasted
For sauce, in a small bowl combine honey, soy sauce, ginger, garlic, and crushed red pepper; set aside.
Coat a very large nonstick skillet with cooking spray. Heat over medium heat. Add the chicken; cook and stir until no longer pink, about 10 minutes. Remove chicken from skillet.
Heat canola oil and sesame oil in the same skillet over medium-high heat. Add green beans; cook 2 minutes. Add shallots; cook 1 to 2 minutes more or until green beans are bright green and slightly tender.
Return chicken to skillet. Stir the sauce into chicken mixture in skillet. Cook about 2 minutes or until sauce is thickened. Serve with brown rice. Sprinkle with sesame seeds.