Start by cutting the chicken into uniform 1-inch cubes for even cooking.

In a medium bowl, mix 1 tablespoon of arrowroot powder, garlic powder, onion powder, salt, and black pepper. Toss the chicken pieces until they’re fully coated.

Heat a 12-inch skillet over medium-high heat and add 1 tablespoon of olive oil. Wait for the oil to shimmer before adding the chicken in a single layer.

Cook for 4 to 5 minutes, stirring occasionally, until golden and the chicken reaches an internal temperature of 165°F. Set the chicken aside on a plate.

In the same skillet, add another tablespoon of olive oil and throw in the green beans. Season with a pinch of salt and pepper, and sauté for about 6 minutes until they’re tender-crisp with char marks.

While the green beans are cooking, whisk together the chicken broth, soy sauce, honey, minced garlic, and ginger in a small bowl.

In another bowl, whisk 2 teaspoons of arrowroot powder with 2 teaspoons of water until smooth to create a thickening slurry.

Once the beans are perfectly cooked, return the chicken to the skillet and toss everything together. Pour the honey garlic sauce and the arrowroot slurry over the chicken and beans, stirring to combine.

Bring the mixture to a boil, then reduce the heat and simmer for 2 to 3 minutes until the sauce thickens and coats everything nicely.

Remove from heat and top with sliced green onions and sesame seeds. Serve over rice or cauliflower rice and enjoy!