In a medium bowl, whisk together the soy sauce, fresh lime juice, Sriracha sauce, sugar-free maple syrup, Golden Monkfruit Sweetener, minced garlic, sesame oil, and sugar-free orange marmalade.
Heat a large skillet or wok over medium-high heat. Add a splash of oil if needed. Season the chicken breasts with a pinch of salt and pepper and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove and let rest before slicing.
Add the fresh green beans to the same skillet and stir-fry for about 3-5 minutes until bright green and tender-crisp. Add a splash of water or more soy sauce if needed.
Return the sliced chicken to the skillet and pour the prepared sauce over everything. Toss to coat and cook for an additional 2-3 minutes.
Serve hot, garnished with toasted sesame seeds. Enjoy on its own or over rice or quinoa.
