In a large bowl, combine the diced chicken with 1 tablespoon of oil, garlic powder, and 1/2 teaspoon each of salt and pepper. Rub this mixture into the chicken pieces for maximum flavor. Then, sprinkle the cornstarch over the chicken and mix until all pieces are well coated.

Heat a large skillet or wok over medium-high heat and add 3 tablespoons of vegetable oil. Once the oil is glistening, add the chicken in small batches. Ensure not to overcrowd the pan; otherwise, the chicken won't crisp up nicely. Cook the chicken, turning often, until it is crispy and cooked through (about 6-8 minutes). If the pan seems dry, add more oil as needed. Once done, set the chicken aside and repeat with the remaining batches.

In the same skillet, add the sliced bell peppers and sauté until they are soft, about 3-4 minutes, or to your desired tenderness. Add the minced garlic and cook until fragrant, about 1 minute.

Return the cooked chicken to the skillet. Add the steamed green beans, sweet chili sauce, sesame oil, ginger (if using), and crushed red pepper. Stir everything together until the chicken and green beans are well coated in the sauce. Allow it to cook for about 2-3 minutes to heat through.

Serve immediately over rice for a delicious meal! This dish pairs wonderfully with fluffy white rice or even quinoa for a healthier option.