Pre-heat a wok or deep frying pan over high heat and spray with cooking spray.
Sprinkle chicken cubes with salt and pepper and stir-fry until brown, about 7-9 minutes, stirring frequently. Remove chicken from wok and set aside.
Add green beans to the pan and toss until they start to soften, about 2-3 minutes.
In a small bowl, whisk together all remaining ingredients: chicken broth through chili paste. Pour mixture into the wok and bring to a boil then reduce to simmer. Stir-fry until green beans are tender.
Add chicken back to the wok and toss until heated through.
Sprinkle with scallions and serve over brown rice if you wish.
Serving size is 2 cups and nutrition facts don't include rice.