Start by preparing your ingredients. In a large bowl, add the diced chicken pieces. Sprinkle with cornstarch, salt, and black pepper. Toss everything together until the chicken is well-coated. This coating will help achieve that crispy texture you desire.
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the coated chicken pieces to the skillet. Cook for about 5 to 6 minutes, stirring frequently to ensure even cooking. You’ll know it’s ready when the chicken is golden and cooked through. Remove it from the skillet and set it aside on a plate.
In the same skillet, add the remaining oil, followed by the green beans and sliced onion. Sauté over medium-high heat for about 3 to 5 minutes. You want them to soften slightly but still retain some crunch. Stir occasionally to prevent burning.
While the vegetables are cooking, prepare your stir fry sauce. In a small bowl, combine the sweet chili sauce, soy sauce, brown sugar, the additional cornstarch, rice vinegar, garlic powder, and ground ginger. If you like it spicy, add in the red pepper flakes. Whisk everything together until smooth.
Return the cooked chicken to the skillet with the sautéed vegetables. Pour the stir fry sauce over the top. Stir everything together gently and let it simmer for about 3 to 4 minutes. The sauce should thicken slightly and become bubbly.
If desired, garnish your dish with sesame seeds before serving. This simple touch adds a beautiful finish and a slight nutty flavor. Serve the stir fry hot, ideally with some fluffy rice to soak up that delicious sauce!
As for leftovers, if you have any, store them in an airtight container in the fridge for up to 4 to 5 days. Just keep in mind that the green beans will lose their crisp texture over time. Reheat in the microwave at 30-second intervals until warmed through.
