Honey Garlic Teriyaki Chicken with Green Beans

I made this meal right before a social engagement, so I wanted to make something quick and easy. I didn't work the day I made this, so I was awake and has sufficient energy. Also, I had had this chicken in my freezer for about a week and I needed to do something with it. This is what I did:

The beans:
Those are frozen, French-cut green beans. I chose olive oil, seasoning salt, and pepper for flavour because it's easy and pretty tasty. You can flavour the beans how ever you desire. You don't even have to use beans!

This is probably unnecessary, but I just wanted to show how much olive oil I used. Once swirled around, this oil covered the surface of the pan and created a layer, probably 0.5mm thick. It allowed the beans to be coated sufficiently and evenly; not too light and not too heavy. Oh, and it's way easier to spread oil around if you preheat the pan.

I used this many beans. It might look like a lot, but by the time they were cooked the pile was probably two-thirds as big. Definitely enough for a hungry bachelor.

I added the seasoning salt and pepper a couple minutes before the beans were fully cooked. I didn't add too much, and didn't need too. As always, stir and distribute the flavour.

The chick'on:
So, even though I was in a hurry, I only wanted to use one pan. After the beans were done I put them on a plate and stuck them in the oven to keep them warm (I had to microwave them later anyway), then I slapped the chicken in. The chicken came from the Co-op Marketplace and had been marinaded with teriyaki seasoning. I added honey garlic sauce on top.
You only need to flip chicken once when cooking it. I flipped this two times only because I hadn't cooked chicken in a while and wanted to make sure it was fully cooked. Just make sure you slide it around in some oil so that it doesn't stick to the pan. Other than that, let it cook long enough so that you sear each side. This seals the moisture in the chicken. Try to avoid cutting the chicken to see if it's thoroughly cooked.

The end:

I used Golden Dragon honey garlic sauce on the chicken, and highly recommend trying it for yourself. Of course, you can always make your own honey garlic sauce if you desire. That glob of stuff on the beans is honey garlic sauce that caramelized and semi-solidified in the pan.

Four borks out of five.