Rinse the jasmine rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.

Remove from heat and let sit covered for an additional 5 minutes.

In a large bowl, combine chicken pieces with soy sauce, sesame oil, honey, cornstarch, garlic powder, and ginger powder. Mix well and let marinate for 10 minutes.

Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 8-10 minutes, stirring occasionally, until cooked through and golden brown.

In another skillet, heat olive oil over medium heat.

Add the trimmed green beans, salt, and pepper. Sauté for about 5-7 minutes until tender-crisp.

Once the chicken is cooked, sprinkle sesame seeds over the top.

Fluff the rice with a fork and serve it on plates.

Top the rice with the sesame chicken and green beans. Enjoy!