2 lbs boneless skinless chicken thighs cut into cubes
3 tbsp cornstarch
¼ cup vegetable oil plus 2 tbsp or more as needed
2 bell peppers sliced
1 cup steamed green beans in a bag See notes below
½ tbsp garlic cloves minced
¼ tsp ginger (optional)
1 tsp garlic powder (add more for taste)
1 tsp crushed red pepper
⅛ tsp sesame oil
1 ¼ cup sweet chili Sauce
In a large bowl add the diced chicken and a tablespoon of oil. Add the garlic powder and ½ tsp 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. Do not overcrowd the pan. You’ll have to turn often so the chicken can cook evenly. If the pan seems dry, add more oil as needed. Once the chicken is done, put it to the side and cook the second batch until crispy or until your desired texture.
Add the bell peppers and saute until soft or your until you get your desired tenderness. Next, add the minced garlic and cook until fragrant. 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.