Pan Seared Glazed Ginger Chicken a Lean and Green Recipe

We LOVE Throw Together Thursdays and this yummy recipe for Glazed Ginger Chicken is one we promise you will love too.  A complete Lean and Green meal made in just one pan! Perfect for those on any low carb program, including Optavia, Weight Watchers, Keto, paleo and more, this recipe takes boring old chicken breasts or thighs and makes them WOW with flavor in just minutes.

Pan Seared Glazed Ginger Chicken a Lean and Green Recipe

  • Prep Time: 5 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 20 Minutes

Servings: 4 Serving 



  1. Sprinkle the Toasted Sesame Ginger over the chicken & gently pat it to stick.

  2. Add oil to a larger frying pan and heat over medium high heat. Note- I love to use cast iron for this as it makes such a great crust on the chicken.

  3. Place the chicken in the frying pan, sesame seed side DOWN & let it cook for 5-7 minutes, until the sides are opaque as in the photo below.

  4. Turn the chicken over and cook for 5-7 additional minutes, until chicken is thoroughly cooked.

  5. Remove the chicken from the pan and set aside.  Pour the water and soy sauce into the pan, scraping the fond off the bottom (the stuck "stuff"). This will make a really yummy sauce for the chicken. 

  6. Place the pan back over medium-high heat and bring to a boil. Once boiling, reduce the heat to medium, add the beans and cook for 5-7 minutes, until fork tender.  Stir them occasionally while cooking. 

  7. When tender, add to plate with the chicken, pour the sauce over the chicken and beans and serve! Serve hot as a main dish, or chilled and sliced over salad.

Nutrition Facts

5 ounces of chicken thighs or 6 ounces of chicken breast and 1 C green beans is:

Optavia Counts Per Serving

1 -  Lean

Leaner - Leaner

0 - Leanest

2 - Green

2 - Condiments

1 - Healthy Fat

Weight Watchers Points
Per Serving

6 Weight Watchers Points

Like This Recipe?

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Nutritional Data Information:

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guaran- tee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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