1. Heat oil in large, non-stick skillet over medium heat.
2. Add the sliced chicken and saute until browned, about 5 minutes. Add green onion and garlic and cook another minute.
3. Combine chicken broth and flour; add to saucepan. Add frozen vegetables, beans, herbs and spices and heat to boiling. Reduce heat and simmer, covered, until chicken and vegetables are tender, about 6 minutes.
4. Serve chicken and beans over brown rice.