Instructions

• Whisk together the sauce: 1/4 cup low-sodium soy sauce, 1/4 cup honey, 1 teaspoon lemon zest (from the small lemon), 3 tablespoons lemon juice, 1 teaspoon toasted sesame oil, 1 tablespoon grated ginger root, 4 minced garlic cloves, and 1 teaspoon chili garlic sauce. Set the sauce aside.
• In a medium bowl, toss the 1 1/2 pounds chicken breast pieces with 1/3 cup cornstarch, 1 teaspoon salt, and 1/4 teaspoon pepper until each piece is fully coated. Set aside.
• Heat a large sauté pan or skillet over medium-high heat until hot. Add 1 tablespoon of the vegetable oil. When the oil shimmers, add the 10 ounces trimmed and halved green beans. Cook, stirring often, 3–4 minutes, until the beans start to blister and are bright green. Transfer the green beans to a plate and reserve.
• Add the second tablespoon of vegetable oil to the pan. When the oil is hot, add the coated chicken in a single layer without overcrowding the pan; cook in two batches if necessary.
• Cook the chicken 3–4 minutes per side, until golden and cooked through (no pink inside or a safe internal temperature of 165°F). Transfer cooked chicken to the plate with the green beans as each batch finishes.
• Return all the chicken and the green beans to the pan. Pour the reserved sauce over them and stir, scraping up any browned bits from the bottom of the pan.
• Cook and stir 2–3 minutes, until the sauce has thickened and evenly coats the chicken and green beans.
• Remove from heat. Garnish with 1 teaspoon sesame seeds if desired, and serve (for example, over rice) if you like.