Heat the vegetable oil in a large skillet or wok over medium-high heat.

Add the minced garlic and sauté for 30 seconds until fragrant.

Season the chicken slices with salt and black pepper, then add them to the skillet. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.

In a small bowl, whisk together sweet Thai chili sauce, soy sauce, fish sauce, honey, sesame oil, water, and cornstarch until smooth.

Pour the sauce mixture into the skillet and stir to coat the chicken evenly.

Add the green beans to the skillet and cook for 4-5 minutes, stirring frequently, until they are tender-crisp and coated with the sauce.

Sprinkle chopped green onions over the stir fry and stir to combine.

Remove from heat and garnish with sesame seeds if desired before serving.