In a small bowl, whisk together the chicken broth, soy sauce, honey, and cornstarch until completely smooth. Set aside.

Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook for 5-7 minutes, flipping halfway through, until golden brown and cooked to 165°F. Remove to a plate.

Add green beans to the skillet and stir-fry for 3-4 minutes until bright green and crisp-tender.

Push green beans to the sides of the pan. Add garlic, ginger, and red pepper flakes to the center and cook for 1 minute until fragrant.

Return chicken to the skillet and pour in the sauce mixture. Cook, stirring constantly, for 2-3 minutes until sauce thickens.

Remove from heat and stir in sesame oil and green onions. Garnish with sesame seeds and serve immediately.