• Prep Time 20 mins
• Cook Time 20 mins
• Total Time 40 mins

Ingredients

• Vegetables
• Chicken
• 2 tbsp cornstarch
• 1.5 lbs boneless skinless chicken thighs cut into cubes
• 1 bell pepper
• 1 tsp ginger (optional)
• 3 roasted red peppers sliced 1/4 inch wide ( I used Mt. Olive brand)
• 5 garlic cloves minced
• Vegetable oil or Olive oil
• 1/2 lb fresh green beans trimmed, washed and cut into 2 inch pieces Or you can used canned (See note)

• 1/8-1/4 tsp garlic powder (add more for taste)
• 1 tsp crushed red pepper
• 1/16 tsp sesame oil
• 1/2 cup Good quality Thai Chili Sauce or homemade (see notes 3) use more for flavor

Instructions

1. First, In a large bowl add the diced chicken and cornstarch. 
2. Next, Mix to combine. Stir-fry the chicken in a large skillet or wok in a single layer with 2 tablespoons of oil (depending on the size of your skillet or wok, you may have to cook the chicken in batches) over medium-high heat until golden and crisp.  
3. Remove the chicken. Set to the side. 
4. Add more vegetable oil if needed. Cook the bell peppers until very softened. 
5. Add the minced garlic and ginger. Cook until fragrant. Alternatively, you can leave the peppers a bit firm since they will finish cooking with the green beans and chicken. 
6. Add the green beans, and the chicken to the skillet with the peppers and cook them down until the green beans are to your desired softness.  Add the roasted bell peppers and the Thai chili sauce and cook for 5 minute or until the sauce thickens. Remove from hear and serve with hot with rice.