Juicy chicken thighs, green beans, and bell peppers tossed in sweet chili sauce make this easy stir fry a quick and flavorful weeknight meal.

Scale

2 lbs boneless skinless chicken thighs, cut into cubes

3 tbsp cornstarch

1/4 cup vegetable oil, plus more as needed

2 bell peppers, sliced

1 cup steamed green beans

1/2 tbsp garlic, minced

1/4 tsp ginger (optional)

1 tsp garlic powder

1 tsp crushed red pepper

1/8 tsp sesame oil

1 1/4 cup sweet chili sauce

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1. Season chicken with garlic powder, salt, pepper, and oil. Coat in cornstarch.

2. Heat oil in a skillet. Cook chicken in batches until crispy. Set aside.

3. Sauté bell peppers until softened.

4. Add garlic and ginger. Stir until fragrant.

5. Return chicken to skillet. Add green beans.

6. Pour in sweet chili sauce, sesame oil, and crushed red pepper. Stir to coat.

7. Cook until heated through. Serve hot over rice.

Use chicken thighs for juiciness. Substitute with tofu or shrimp if desired. Pat green beans dry for best texture.