Rinse the basmati rice well and cook it according to your preferred method.
Cut the chicken breast into small pieces. In a bowl, mix the chicken with 3 tablespoons of soy sauce, honey, sesame oil, crushed garlic, grated fresh ginger, and cornstarch. Let it marinate for at least 15 minutes.
Steam the green beans for 10 minutes until tender, then set aside.
Heat olive oil in a pan or wok over high heat. Sear the marinated chicken for 6 to 8 minutes until it develops a nice brown color.
Add the steamed green beans, black pepper, and the remaining 1 tablespoon of soy sauce (along with any leftover marinade) to the pan. Cook for another 2 minutes to caramelize.
Serve by plating the cooked rice topped with the chicken and green bean mixture. Garnish with sesame seeds, fresh coriander, and a lemon wedge.
Cook it hands-free.
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