1-Begin with the preparation: Combine the chicken strips with 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon cornstarch. Set it aside to let the flavors soak in. Next, heat 1 tablespoon of the butter in a large non-stick pan or wok over medium heat. Stir fry the green beans until they’re tender and slightly charred, about 5 minutes, then add the yellow bell pepper strips and cook for 3 more minutes. Transfer the veggies to a plate to keep them warm.

2-Now, add the remaining tablespoon of butter and 1 teaspoon sesame oil to the pan. Cook the chicken strips on all sides until they’re browned and cooked through. Once done, transfer the chicken to the plate with the vegetables. In a small bowl, whisk together 1/2 cup chicken broth, 3 tablespoons honey, 1 tablespoon sugar, 2 tablespoons rice vinegar, 1/4 cup soy sauce, 1 tablespoon sesame oil, and a pinch of red pepper flakes if you like a bit of heat.

3-Cooking the Aromatics and Sauce: Back to the pan: Cook 2 teaspoons minced garlic and 1 teaspoon minced ginger until they’re fragrant, about 30 seconds. Pour in the sauce mixture, but hold back about 2 tablespoons of it. Let it simmer for 3 minutes to build that rich flavor. Then, mix the reserved sauce with 2 tablespoons cornstarch and stir it into the simmering sauce until it thickens up nicely. Finally, return the chicken and vegetables to the pan, toss everything to coat, and sprinkle with 1 teaspoon sesame seeds. Serve it hot, ideally with steamed white rice for a complete meal.