Honey Garlic Green Beans – extra thick (One-Pan)

Make Honey Garlic Green Beans – extra thick with a glossy, clingy sauce in 15 minutes. Crisp-tender, sweet-savory, and weeknight easy. Save and share!

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Meet your new go-to veggie side: a skillet of glossy, clingy green beans with a sweet-savory punch. Honey Garlic Green Beans – extra thick is exactly what it sounds like: crisp-tender beans wrapped in an ultra-silky, extra-thick sauce that sticks to every bite. The magic is a simple honey-garlic base and a quick cornstarch slurry that turns the pan juices into a spoon-coating glaze in under 15 minutes.

This one-pan side is fast enough for busy nights and special enough for holiday spreads. It pairs well with roasted chicken, salmon, tofu, or a pot of comforting soup. If you’re planning a cozy menu, browse our Soups and warm up with our reader-favorite Lentil Soups. For more time-saving ideas, don’t miss Easy Weeknight Dinners and vegetable-forward Vegetable Sides.

Why You’ll Love It

• Extra-thick, glossy sauce: A quick slurry turns simple pan juices into a clingy glaze that won’t slide off.
• Ready in 15 minutes: Perfect for weeknights, yet special-occasion worthy.
• Balanced flavor: Honey for sweetness, soy for umami, vinegar for brightness, and garlic for depth.
• One pan, minimal cleanup: Sauté, steam, and glaze all in the same skillet.
• Flexible and adaptable: Works with tamari, maple syrup, or butter-free tweaks to meet your needs.

Honey Garlic Green Beans – extra thick

Below you’ll find the ingredients, substitutions, and clear steps for a thick, glossy result every time.

Ingredients

• 1 lb (450 g) fresh green beans, trimmed
• 1 tbsp neutral oil (avocado or canola)
• 1 tbsp unsalted butter (optional, for gloss)
• 3 cloves garlic, finely minced
• 2 tbsp honey
• 1 tbsp low-sodium soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar (or apple cider vinegar)
• 2 tsp cornstarch
• 4 tbsp water, divided
• 1/2 tsp red pepper flakes (optional)
• 1/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 tsp toasted sesame seeds (garnish)
• Lemon zest or a squeeze of lemon (optional)

Substitutions:

• No cornstarch? Use 1 tbsp tapioca starch or 2 tsp arrowroot (add off heat and simmer gently to avoid thinning).
• No rice vinegar? Try apple cider vinegar or 1 tsp lemon juice plus 1 tsp water.
• Gluten-free: Swap soy sauce for tamari or coconut aminos (reduce honey slightly if using aminos; they’re sweeter).
• Dairy-free: Omit butter; add 1 tsp oil or a splash of sesame oil for sheen.
• Vegan-friendly: Replace honey with pure maple syrup (start with 1 tbsp + 1 tsp and adjust to taste).
• Spice level: Red pepper flakes are optional; a few drops of chili oil also work.

Step-by-Step Instructions

1. Trim the beans: Rinse, dry, and trim stem ends. Leave whole for an elegant look or cut in half for bite-size pieces.
2. Whisk the base: In a small bowl, combine honey, soy sauce, and vinegar with 2 tbsp water. In a separate cup, mix cornstarch with the remaining 2 tbsp water until smooth.
3. Heat the pan: Place a large skillet over medium-high heat. Add oil and swirl.
4. Blister: Add green beans in a single layer. Cook 3–4 minutes, stirring once or twice, until bright green with charred spots.
5. Steam to tender-crisp: Splash in 1 tbsp water and cover for 1–2 minutes. Uncover; beans should bend slightly but still snap.
6. Add aromatics: Push beans aside. Melt butter in the center. Stir in garlic (and red pepper flakes if using) for 30–45 seconds until fragrant.
7. Glaze: Pour in the honey–soy mixture. Toss to coat.
8. Thicken: Give the slurry a quick stir and drizzle it in while tossing. Simmer 30–60 seconds. The sauce should turn extra thick, glossy, and cling to the beans.
9. Season and brighten: Taste and add salt and pepper as needed. For a fresh pop, finish with a little lemon zest or a small squeeze of lemon.
10. Serve: Sprinkle sesame seeds and transfer to a warm platter. Serve immediately.

Expert Tips

• Dry your beans: Patting them dry helps blister the surface and prevents steaming too soon.
• Control thickness: For the signature cling, simmer after adding the slurry. If it’s too thick, splash in 1–2 tsp water. Too thin? Simmer 30 seconds longer.
• Heat matters: Medium-high heat blisters beans fast, so they stay crisp while the sauce thickens.
• Garlic watch: Add garlic after blistering to avoid burning. Browned garlic turns bitter.
• Make it ahead (partially): Whisk sauce base and prep beans up to 24 hours in advance. Cook and thicken just before serving.
• Scale it: Double everything for a crowd, but use a wider pan or two pans to avoid over-crowding, which softens beans.
• Technique deep-dive: For more on thickening with starch, see this guide from Serious Eats. General sauté timing tips are also covered at Food Network.

Storage

• Refrigerator: Store in an airtight container for 3–4 days. The sauce will gel slightly as it cools; it loosens when reheated.
• Reheat: Warm in a skillet over medium heat with 1–2 tsp water, tossing until the glaze turns shiny again. Microwave in 20–30 second bursts, stirring between rounds.
• Freezer: Not ideal for texture. If needed, freeze up to 2 months; reheat gently and expect softer beans.
• Make-ahead note: For best snap, cook to step 5 up to 2 hours ahead. Reheat, then add garlic and sauce and thicken just before serving.

Variations

• Gluten-Free: Use tamari instead of soy sauce. Check your cornstarch brand if cross-contamination is a concern.
• Dairy-Free: Skip the butter; add 1 tsp sesame oil at the end for sheen and aroma.
• Vegan: Replace honey with maple syrup. Start with 1 tbsp + 1 tsp and adjust to taste.
• Refined-Sugar-Free Perspective: Honey already avoids refined sugar. For less sweetness, reduce to 1 tbsp and increase vinegar by 1/2 tsp.
• Garlicky: Add an extra clove or two and stir in half of it off heat for a fresh bite.
• Nutty: Finish with toasted almonds, peanuts, or cashews for crunch.
• Spicy: Add 1 tsp chili crisp or a drizzle of sriracha when thickening.
• Citrus twist: Swap rice vinegar for 1 tbsp orange juice and add zest for a subtle orange-honey glaze.

FAQ

• How do I keep the beans crisp-tender?
  Cook hot and fast. Blister first, then a quick covered steam for 1–2 minutes, just until they bend but still snap.
• Can I make Honey Garlic Green Beans – extra thick with frozen beans?
  Yes. Thaw and pat dry first. Cook a minute longer to evaporate extra moisture before adding the sauce.
• What if I don’t have cornstarch?
  Use 1 tbsp tapioca starch or 2 tsp arrowroot. Add off heat and simmer gently to keep the glaze thick.
• Can I halve or double the recipe?
  Absolutely. For doubling, cook in two batches or use a wider pan so the beans sear instead of steam.
• Why is my sauce not thick?
  Common causes: slurry wasn’t stirred, heat too low, or too much liquid in the pan. Stir the slurry again, raise heat to a simmer, and cook 30–60 seconds more.
• What should I serve it with?
  It’s great next to salmon, roast chicken, tofu, or a comforting bowl from our Soups collection—especially anything from Lentil Soups.

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