In a large bowl, stir together 1 tablespoon of the soy sauce, sherry, and cornstarch until combined. Add the chicken and stir gently to coat. Let stand at room temperature for 10 to 15 minutes.
Zest one of the lemons until you have about 2 tablespoons. Juice the same lemon until you have about 2 tablespoons of juice. In a small bowl, mix together the juice, zest, honey, 1 teaspoon of sesame oil, and ½ tablespoon of soy sauce. Set aside. Cut the remaining lemon into small wedges.
Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add the shallots, garlic, and ginger and stir-fry for 30 seconds, until aromatic. Add the chicken and stir-fry until no longer pink on the outside, 2 to 3 minutes. Add the green beans to the wok and cook for 2 minutes, then remove from heat. Add the lemon juice mixture and stir to coat. Season with salt and pepper.
To serve, transfer to a large platter, sprinkle sesame seeds on top, and accompany with lemon wedges.