Cook the green beans: Heat 1 teaspoon of vegetable oil in a large pan or skillet over medium-high heat. Add the green beans and cook for 3-4 minutes, stirring occasionally, until they are bright green and slightly tender.

Cook the chicken: In the same skillet, pour in the leftover tablespoon of vegetable oil. Add the chicken pieces and season them with salt and pepper according to your preference. Sauté for 5 to 7 minutes, or until the chicken is browned and fully cooked. Stir occasionally to promote even cooking.

Add the garlic: Add the minced garlic to the pan and cook for 30 seconds, stirring constantly to avoid burning.

Prepare the sauce: In a small bowl, whisk together the chicken broth (or water), soy sauce, honey, and corn starch until well combined.

Combine and simmer: Add the green beans back into the skillet with the chicken. Pour the sauce mixture over the chicken and green beans, stirring to coat everything evenly. Let the mixture simmer for 2-3 minutes, or until the sauce thickens and the green beans are fully tender.

Serve: Once the sauce has thickened and the chicken and green beans are coated in the flavorful sauce, remove the pan from the heat. Serve the Chicken and Green Beans Stir-Fry hot, over rice or noodles, for a complete meal.