Gather all the ingredients and cut the chicken breast into bite-size cubes. Wash and trim the green beans. Slice the yellow bell peppers into thin strips.

In a medium bowl, whisk together the cornstarch, baking soda, salt, and black pepper to create the flour mixture. Add chicken pieces into the flour mixture, ensuring an even coating.

In a large skillet or a wok, heat cooking oil over medium-high heat. Fry the coated chicken pieces in hot oil until golden brown and crispy, using paper towels to drain excess oil.

In a separate pan, stir fry the yellow pepper and green bean pieces until they are slightly tender but still crisp, about 4 minutes. (For a slightly softer texture, you can blanch the green beans in boiling water for 2-3 minutes. If blanched, they will cook a bit faster. This step is optional)

In a mixing bowl, mix sweet chili sauce, honey, water, white vinegar, lemon juice, light soy sauce, cornstarch, and a pinch of salt. Mix until there is you don't see any clumps.

Heat the sauce in a medium saucepan over medium heat until it thickens to your desired consistency.

Toss the cooked chicken pieces in the honey sesame sauce on medium heat, making sure each piece is thoroughly coated. Fold in the stir-fried yellow pepper and green bean.

Sprinkle roasted sesame seeds over the finished dish. Enjoy!