Cut chicken into bite sized pieces and place in gallon sized ziploc bag.
To the chicken add 2 tsp. chili powder, paprika, 2 Tbsp hot sauce, 2 Tbsp sesame oil, 1 Tbsp garlic.
Close ziploc bag and shake well to coat chicken evenly. Place in fridge.
Cut ends off of green beans, wash throughly, place in separate ziploc, and place in fridge.
Prepare the sauce by combing in a bowl: 3 Tbsp. soy sauce, 1 Tbsp. honey, 1 Tbsp. hot sauce,1 tsp. chili powder and salt. Mix well and place in fridge.
When ready to make the dish, put 1 Tbsp sesame oil and 1 Tbsp minced garlic in a pan set to medium high/high heat.
Add chicken and let it cook until almost cooked through.
Remove from pan and set aside.
Add 1 more Tbsp of oil and garlic to pan.
Place green beans in the pan, stirring well to coat with oil, season with a little salt and pepper and cover pan with a lid and let them cook until they have a soft crunch (about 10 minutes).
Return chicken to pan and decrease heat to low/simmer.
Add sauce mixture letting it cook for about 3 minutes on low.
Add sesame seeds. Cook 1-2 more minutes.
Serve hot with rice.
Garnish with chopped cashews or peanuts.
Recipe by Shanell For Real at http://shanellforreal.com/spicy-chicken-and-green-bean-stir-fry/