Cut the boneless skinless chicken thighs into bite-sized cubes and place in a bowl. Drizzle with vegetable oil, add salt, pepper, and cornstarch. Mix until coated and let sit for 5 minutes.

Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Cook chicken in batches for 5-7 minutes until golden brown and crispy. Remove and set aside.

In the same skillet, add chopped bell peppers and sauté for 3-4 minutes. Stir in minced garlic and sauté for another 30 seconds.

Return chicken to the skillet with bell peppers. Add green beans, sweet chili sauce, sesame oil, ginger, and crushed red pepper. Stir for 2-3 minutes until heated through.

Transfer to a serving platter and serve over steamed jasmine rice or preferred side dishes.