Heat 1 teaspoon of vegetable oil in a large skillet over medium heat. Add the trimmed green beans and cook for 3 to 4 minutes until just tender and bright green.

Transfer the green beans to a plate and cover loosely to keep warm.

Wipe the pan clean with a paper towel and increase heat to high. Add the remaining 1 tablespoon of oil and heat until shimmering.

Season the chicken pieces with salt and pepper. Add to the pan in a single layer and cook for 3 to 4 minutes per side until golden brown and cooked through. Work in batches if needed.

Add the minced garlic to the pan and cook for 30 seconds, stirring constantly, until fragrant.

Return the green beans to the pan and stir for 2 minutes until warmed through.

In a small bowl, whisk together the soy sauce, chicken broth, and honey. In a separate bowl, mix the cornstarch with 1 tablespoon of cold water until smooth.

Pour the soy sauce mixture over the chicken and green beans. Stir to coat and cook for 30 seconds. Whisk in the cornstarch slurry, bring to a boil, and cook for 1 more minute stirring constantly until the sauce thickens.

Serve immediately over steamed rice if desired.