Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice and water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes.

In a wok, heat sesame oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.

In a bowl, mix soy sauce, honey, and rice vinegar. Pour the sauce over the chicken and cook for an additional 2-3 minutes until the sauce thickens slightly.

Stir in toasted sesame seeds and remove from heat.

In a separate pot of boiling water, add the green beans and cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop cooking.

Fluff the rice with a fork and divide among serving plates. Top with sesame chicken and green beans. Garnish with additional sesame seeds if desired.