Averie Cooks

0 Chicken - To a large bowl, add the chicken pieces, evenly sprinkle with 1 tablespoon cornstarch, salt, pepper, and toss to combine and coat evenly.
1 To a large skillet or wok, add 2 tablespoons oil, the coated chicken pieces, and cook over medium-high heat for about 5-6 minutes, or until chicken is cooked through. Stir and flip chicken frequently as it cooks to ensure even cooking. When it's done, remove it from the skillet and set it aside on a plate.
2 Green Beans - To the same skillet, add the green beans, onions, the additional oil as needed, and saute over medium-high heat for about 3-5 minutes, or as needed to soften the vegetables as desired. Stir intermittently. While they're sauteing, make the stir fry sauce.
3 Stir Fry Sauce - To a small bowl, add the sweet chili sauce, soy sauce, brown sugar, 2 teaspoons cornstarch, rice vinegar, garlic powder, ground ginger, optional but recommended red pepper flakes, and whisk to combine. 
4 Assembly - When the green beans and onions are done, add the chicken back into the skillet, pour the stir fry sauce over the top, stir to combine, and allow everything to simmer over medium to medium-high heat for about 3-4 minutes, or until the sauce has thickened slightly and is bubbly.
5 Serving and Storage - If desired, garnish with sesame seeds and serve immediately (with rice is a great way to serve this). If desired, add more red pepper flakes for heat, salt, pepper, etc. Extra stir fry will keep airtight in the fridge for up to 4-5 days, noting that the green beans will not retain their crisp-tender texture as time passes, which is unavoidable. I do not recommend freezing this recipe for the texture issue the green beans will have. Reheat leftovers in the microwave for about 30 seconds, or as desired.