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In a small bowl, mix together coconut aminos, raw honey, and ½ cup of the chicken broth until combined. Set aside.
Soak watercress in water 15 mins
Heat pan over medium heat and add sesame oil, garlic, and minced ginger. Saute for 1-2 minutes, stirring frequently.
Add ground chicken and cook for about 5 minutes.
Add half the coconut aminos and raw honey mixture to the pan, along with the green beans.
Drain water from Watercress soak in rest of sauce.
Cover, and continue cooking, stirring occasionally, until the green beans are tender (this took about 15-20 minutes for me). At 10 min watercress mixture in pan
Mix together the arrowroot powder and 2 tbsp of the broth until completely combined and add to the pan. Let cook for one minute to let the remaining liquid in the pan thicken, then remove from heat.