Bring a small pot with rice and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 17-20 minutes.
Prepare the Ingredients
Trim ends off green beans. Cut into 1" pieces. Peel and mince shallot. Drain water chestnuts. Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken into ½” pieces. Season with a pinch of salt and pepper.
Cook the Chicken
Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add chicken and cook 6 minutes. Add ginger, soy sauce, and chili garlic sauce and cook 2 minutes, or until lightly caramelized and chicken has reached a minimum internal temperature of 165 degrees. Remove to a plate and reserve pan (no need to wipe pan clean).
Cook the Green Beans
Place same pan used for chicken over medium heat. Add 2 tsp olive oil, shallots, green beans, and water chestnuts. Cook for 6 minutes while stirring, or until green beans are tender and bright green. Season with half the Szechuan seasoning. Taste, and add more if desired.
Plate the Dish
Divide rice between 2 plates and serve cooked vegetables and chicken alongside.