Spicy Chicken and Green Bean Stir Fry

In a bowl, whisk together 1 tablespoon of chili oil, 2 tablespoons of soy sauce, red pepper flakes, and white pepper. Add the chicken pieces and toss to coat evenly in the marinade. Set aside to allow the flavors to meld. (Prep time: 5 minutes)

In a separate small bowl, combine the remaining 1 tablespoon of chili oil and soy sauce, along with the mirin, granulated garlic, ground ginger, and a pinch of salt. Set this flavorful sauce aside. (Prep time: 3 minutes)

Heat 1 tablespoon of cooking oil in a large non-stick skillet or wok over medium-high heat. Add the marinated chicken pieces and sliced shallots to the hot oil. Cook, stirring frequently, until the chicken is cooked through and no longer pink in the center, and the liquid has begun to evaporate. Transfer the chicken and shallots to a bowl and keep warm. (Cook time: 8 minutes)

Add the remaining tablespoon of cooking oil to the same skillet over medium-high heat. Add the trimmed green beans and cook, stirring constantly, until they turn a vibrant, bright green. Pour the prepared sauce over the green beans and stir to ensure they are evenly coated. (Cook time: 1 minute)

Return the cooked chicken and shallots to the skillet with the green beans and sauce. Stir to combine all the ingredients, allowing the flavors to meld together. (Cook time: 3 minutes)

In a small bowl, dissolve the chicken base in water, then whisk in the cornstarch to create a smooth slurry. Drizzle the slurry into the skillet, stirring continuously and quickly. Continue to stir and cook until the pan sauce thickens to your desired consistency. (Cook time: 2 minutes)

Serve the delectable stir-fry hot, garnished with a sprinkle of sesame seeds. Enjoy this explosion of flavors! (Serving time: 1 minute)