Heat the oil in a large nonstick skillet over medium heat. Add the chicken pieces and sprinkle them with 1 teaspoon of the spice mixture. Saute the chicken until cooked through, about 7 to 10 minutes. Transfer the chicken pieces to a plate and tent with foil
Add the green beans to the drippings in the hot pan, and toss until coated, cooking about 10 minutes more. If the pan looks dry, you can add a bit of water to the pan. Season the green beans with the remaining spice mix.
Serve the chicken and green beans piping hot or warm.
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on 1/4 the recipe.