Korean-Style Chili-Garlic Chicken Stir-Fry

In a medium bowl combine the first five ingredients (through garlic). For sauce, transfer half of the mixture to a small bowl and stir in honey and cornstarch. Add chicken to remaining mixture; toss to coat.

In a nonstick wok or large skillet cook green beans in just enough boiling water to cover 4 minutes or until crisp-tender; drain in a colander. Carefully wipe wok dry.

Add both oils to wok; heat over medium-high heat. Add sweet pepper and onion; cook and stir 4 to 5 minutes or until crisp-tender. Remove vegetables. Add chicken, half at a time, to wok; cook and stir 4 to 5 minutes or until no longer pink. Return cooked beans, sweet pepper mixture, and remaining chicken to wok. Stir sauce; add to wok. Cook and stir until thickened and bubbly.

Serve with Quick-Pickled Vegetables and sprinkle with sesame seeds.

In a small saucepan combine the first five ingredients (through red pepper). Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Remove from heat. Add remaining ingredients; stir until well combined. Cover and let stand at room temperature 30 to 60 minutes. Drain before serving.