Crispy Chicken Stir Fry

Was not crispy in my case (maybe I diced my chicken too small), but the taste is delicious! Even my 4 year old loved it!

In a medium sized bowl toss together the chicken and cornstarch. In a large skillet (or wok) heat 2 tablespoons of sesame oil over medium heat until glistening, about 2 minutes. Working in small batches, add in the chicken and allow to crisp, about 8 minutes. Turn often until all sides are golden brown and chicken is cooked through. Repeat steps until all chicken is cooked, adding more oil only if necessary. Once chicken is cooked add remaining 2 tablespoons of sesame oil to the pan and bring to high heat. The oil should be glistening and almost smoking. Add in green beans stirring often until blistered (little dark spots) and just barely tender, about 5 minutes. Remove from pan. Reduce heat to medium-low, allow skillet to cool down slightly. Stir in garlic, ginger, soy sauce, chili paste and salt. Stir until all ingredients are combine and garlic is fragrant. Add chicken and green beans back to the pan stirring until coated in sauce. Sprinkle with sesame seeds and cilantro and serve immediately. Nutrition Info Per Serving Amount Calories 365 Protein 43 g Carbohydrates 11 g Total Fat 16 g Dietary Fiber 2 g Cholesterol 132 mg sodium 621 mg Total Sugars 3 g