In a small bowl, whisk together the chicken broth, soy sauce, honey, and cornstarch until completely smooth with no lumps. Set aside.

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

Add green beans to the hot skillet and stir-fry for 3-4 minutes until bright green with some charred spots, remaining 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, being careful not to burn.

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

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