Heat 1 teaspoon of oil in a large 12-inch skillet over medium heat. Add the green beans and cook for 3-4 minutes, stirring occasionally, until they turn bright green and become crisp-tender. Remove from the pan and place on a plate, covering with foil to keep warm.

Wipe the pan clean with a paper towel and increase the heat to high. Add the remaining tablespoon of oil and let it heat for about 30 seconds. Season the chicken pieces generously with salt and pepper, then add them to the pan in a single layer. Cook for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F. Add the garlic during the last 30 seconds and stir constantly.

Return the cooked green beans to the pan with the chicken. Toss everything together and cook for 2 more minutes, stirring occasionally, until the green beans are heated through.

While the green beans are warming, whisk together the chicken broth, honey, and soy sauce in a small bowl. In a separate bowl, mix the cornstarch with 1 tablespoon of cold water until completely smooth.

Pour the soy sauce mixture over the chicken and green beans. Cook for 30 seconds while stirring to coat everything evenly. Add the cornstarch mixture and stir constantly while bringing to a gentle boil. Cook for 1 more minute until the sauce thickens and coats the back of a spoon.

Remove from heat and serve immediately over steamed rice.