Sweet Chili Stir Fry

This recipe reminds me of Panda Express's sweet fire chicken.  Super yummy, although a little spicy and not super healthy...  The whole family gobbled it up quickly, even those that don't do well with spice or bell peppers.  Next time I'll need to double the recipe, there wasn't quite enough for my family, and definitely not enough for leftovers later.  

• 2lbs boneless skinless chicken thighs, cubed
• 2 tsp garlic powder
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 3 TBS corn starch
• 1/4 cup vegetable oil + 2 TBS vegetable oil
• 2 bell peppers, sliced
• 1 red onion, sliced
• 1 bag of frozen green beans
• 1 TBS minced garlic
• 1 TBS fresh ginger, grated
• 1/4 tsp sesame oil
• 1 1/4 cup sweet chili sauce

1. In a large bowl, toss 2 TBS oil, garlic powder, ground ginger, salt and pepper in with the cubed chicken thighs.  Add corn starch and stir to coat.  
2. Heat 1/4 cup of vegetable oil in a large pan over medium-high heat.  Once heated, cook the chicken in sections so as not to over crowd.  Cook until golden.  Remove chicken once cooked.  Add in bell peppers and red onion and cook until soft.  Add in minced garlic and grated ginger and cook until fragrant.  Add in remaining ingredients and cook until warm.  
3. Serve over rice.