Combine the chicken breast strips, garlic powder, salt, black pepper and 1 tbsp cornstarch in a bowl and stir to coat. Set aside.
Heat a large non-stick pan or wok over medium heat and add 1 tbsp Land O Lakes® Butter with Olive Oil & Sea Salt. Toss in the green beans and stir fry, until beans are tender and slightly charred (about 5 minutes). Add in the yellow pepper strips and cook an additional 3 minutes, until tender. Transfer veggies to a plate and return wok to stove top.
Add in another tablespoon of Land O Lakes® Butter with Olive Oil & Sea Salt along with 1 tsp sesame oil over medium heat. Cook the chicken breast strips on all sides, until browned and heated through. Transfer to the plate with the veggies and keep warm.
Combine the chicken broth, honey, sugar, rice vinegar, soy sauce, sesame oil and red pepper flakes (optional) in a small dish and whisk to combine.
Return the wok to the stove top over medium heat and toss in the minced garlic and minced ginger and cook until fragrant, about 30 seconds.
Pour in the sauce mixture, reserving about 2 tbsp of the sauce. Heat in the wok, until flavors have blended and sauce is simmering, about 3 minutes.
To the leftover 2 tbsp of sauce, add in the remaining 2 tbsp cornstarch and whisk to combine. Pour into the simmering sauce and stir until the sauce has thickened.
Add the chicken and veggies back to the wok and stir to coat. Sprinkle the sesame seeds on top and serve hot. Enjoy!
