Chicken and Green Bean Stir

In a small bowl, whisk together 2 tablespoons of chicken broth, soy sauce, oyster sauce, and hoisin sauce. Set aside.

In another small bowl, whisk together 2 tablespoons of chicken broth and the cornstarch to create a slurry. Set aside.

In a large skillet over medium-high heat, bring the remaining 1/2 cup of chicken broth to a boil. Add the green beans and cook until crisp-tender, about 3-5 minutes.

Remove the green beans from the skillet and set aside.

Add olive oil to the same skillet over high heat. Add the cubed chicken in a single layer.

Season the chicken with Asian seasoning or salt and pepper. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.

Add the minced garlic and ginger to the skillet and cook until fragrant, about 30 seconds.

Return the cooked green beans to the skillet with the chicken. Season with a little more salt if desired and toss to combine.

Pour the prepared sauce mixture over the chicken and green beans. Stir and cook for about 30 seconds to coat everything.

Stir the cornstarch slurry again, then pour it into the skillet. Continue to cook, stirring constantly, until the sauce thickens, about 1-2 minutes.

Serve immediately over cooked rice. Garnish with sesame seeds and sliced green onions, if desired.