– In a large bowl add the diced chicken and a tablespoon of oil. Add the garlic powder and salt and pepper and rub it into the chicken. Add cornstarch. Mix until all pieces of chicken is coated in the cornstarch.
- In a large skillet or wok over medium high heat, add 3 tablespoons of vegetable oil until glistening. Working in small batches, add the chicken. If the pan seems dry, add more oil as needed.
- Add the bell peppers and saute until soft or you get your desired tenderness. Next, add the minced garlic and cook. Add the chicken, green beans, sweet chili sauce, sesame oil, ginger and crushed red peppers to the skillet.
– Stir until combined and the chicken and green beans are coated in the chili sauce. Serve immediately over rice.