Chicken, green bean and bell pepper stir-fry with chili paste sauce

Heat the pan; add oil and the marinated chicken, spread in one layer (two batches for maximum browning). Keep the heat high.

Wait until the meat is at least halfway to 75% cooked and browned underneath, then toss rather than flipping each piece; cook completely or mostly (thigh to 100%, breast to about 85%). Turn off the heat and take the chicken out.

In the same pan, add more oil, off heat if the pan is searing hot so the garlic does not burn. Saute garlic and chilies until the garlic turns golden, not brown.

Add the green beans and toss; deglaze with a little water when things stick. Once the vegetables are hot, add the premixed sauce and cook the vegetables in it as long as they need, from one minute for crunchy.

Stagger vegetables by cooking time: when the beans are almost done, add the bell peppers, about 30 seconds.

Return the protein to the pan and toss.

Off the heat, add the delicate aromatics: green onions (basil if using). Cilantro is left for the table.