Heat 1 teaspoon of oil in a large pan over medium heat. Add the green beans and cook for about 3-4 minutes or until the beans are tender. Once done, remove them from the pan, place them on a plate, and cover.

Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.

Season the chicken pieces with salt and pepper, then add them to the pan in a single layer. You may need to do this step in batches to avoid overcrowding the pan. Cook for 3-4 minutes on each side until golden brown and cooked through.

Add the minced garlic to the pan and cook for an additional 30 seconds.

Return the green beans to the pan and cook for 2 more minutes or until they are warmed through.

In a bowl, whisk together the chicken broth, honey, and soy sauce. In a small bowl, mix the cornstarch with a tablespoon of cold water.

Pour the soy sauce mixture over the chicken and green beans; cook for 30 seconds. Then, whisk in the cornstarch and bring to a boil; cook for 1 more minute or until the sauce has just started to thicken, stirring constantly.

Serve immediately, with rice if desired.