Preparation Steps

• In a small bowl, whisk the lemon juice with the honey and half of the lemon zest. Set this bright glaze aside.
• Heat a large wok or skillet over high heat. Add 1 tablespoon of olive oil, then the green beans and a pinch of the salt. Stir-fry 3 minutes until lightly blistered and bright green. Splash in a tablespoon of water, cover for 1 minute to steam, then transfer beans to a plate.
• Pat the chicken dry. In a bowl, toss it with cornstarch, the remaining salt, black pepper, and red pepper flakes until the pieces are evenly coated.
• Return the wok to medium-high heat and add 2 tablespoons olive oil. Spread the chicken in a single layer and cook 2 minutes undisturbed, then stir-fry 3–4 more minutes until golden and cooked through. Transfer to the plate with the beans.
• Reduce heat to medium. Add the red onion to the pan (add a teaspoon more oil if the pan looks dry) and cook 2 minutes until just softened. Stir in the garlic and cook 30 seconds until fragrant.
• Pour in the lemon-honey mixture and the remaining lemon zest. Let it bubble for 60–90 seconds, scraping up any browned bits, until slightly thickened and glossy.
• Return the chicken and green beans to the pan and toss 1–2 minutes to coat in the sauce. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon if desired. Serve hot (great over steamed rice).