First, prepare kung pao sauce. Mix together minced garlic, soy sauce, sesame oil, sriracha, chili garlic paste, and honey. Set aside. Then, create a corn starch slurry by whisking together cornstarch and warm water. Whisk until the corn starch has dissolved and set aside.

Next, prepare chicken breast by thinly slicing it into bite-sized pieces. We like to cut ours extra thin so it ends up like take-out style kung pao chicken.

Heat 1 tablespoon of olive oil (or more, if needed) in a large frying pan over medium/high heat. When the olive oil is fragrant, add diced chicken and season with salt and pepper. Saute for 3-4 minutes to partially cook it. Then, remove from heat and set aside.

Add another tablespoon of olive oil to the pan and then add green beans. Saute for 3-4 minutes on medium/high heat. Once green beans are partially cooked, add chicken back in and mix.

Place the lid on the skillet and let steam for 2-3 minutes. You can add a tablespoon or two of water to help this process if needed. Steaming will really help cook the green beans and ensure that the chicken is fully cooked.

Remove the lid and mix. Then, scoot chicken and green beans to one side of the pan and add the sauce to the other. Bring to a simmer. Once simmering, add in corn starch slurry and continue whisking until sauce has thickened.

Finally, mix kung pao sauce with the veggies and chicken until everything is fully coated.

Serve kung pao chicken over your favorite grain with sesame seeds and peanuts.