Prep the chicken and veggies: Begin by thinly slicing the chicken breast or tenders into strips. Set aside. Trim and halve the green beans, and slice the red bell peppers.

Heat the sesame oil: In a large skillet or wok, heat the sesame oil over medium-high heat until it shimmers.

Cook the chicken: Add the sliced chicken to the pan and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

Sauté the ginger and garlic: In the same pan, add the minced ginger and garlic, and sauté for 1 minute until fragrant.

Add the vegetables: Toss in the green beans and red bell peppers. Sauté the vegetables for approximately 4 to 5 minutes, cooking until they are tender yet still retain their bright colors and a satisfying crunch.

Combine the flavors: Return the cooked chicken to the pan. Add the chili flakes, soy sauce (or coconut aminos/Bragg’s), and freshly squeezed orange juice. Combine all the ingredients and continue cooking for an additional 2 to 3 minutes, giving the flavors time to blend harmoniously.

Finish with sesame seeds: Sprinkle the toasted sesame seeds over the stir-fry and give it one last stir to incorporate all the ingredients.

Serve: Remove from heat and serve immediately over steamed rice or noodles for a complete meal.