Trim and thinly slice green onions.
Trim ends off green beans. Cut into 1" pieces.
Pat chicken breasts dry and, on a separate cutting board, slice lengthwise into 1" wide strips.
Make the RIce and Beans
For softer green beans, add them with rice and cook the full 22 minutes. For crisp-tender beans, follow instructions below.
Bring a medium pot with rice and 1 cup water to a boil. Reduce to a simmer, cover, cook 10 minutes.
Uncover and stir in green beans, half the green onions (reserve remaining for chicken), and ¼ tsp. salt. Cover and cook until rice is tender, 12-13 minutes.
While rice cooks, batter chicken
Heat Oil and Batter Chicken
Place a medium non-stick pan over medium heat and add canola oil.
While canola oil heats, add tempura, ¼ cup water, and a pinch of pepper in a mixing bowl and stir to combine.
Add chicken strips to bowl with tempura and stir until coated completely.
Fry the Chicken
Line a plate with a paper towel.
Test oil temperature by adding a pinch of tempura to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Working in batches if necessary, lay chicken strips in hot oil and flip occasionally until crispy, golden brown, and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes.
Transfer cooked chicken to towel-lined plate,
Toss Chicken and Finish Dish
Place cooked chicken in another mixing bowl and toss with chili sauce, reserved green onions, red pepper flakes (to taste).
Plate dish as pictured on front of card, garnishing chicken with sesame seeds. Bon appétit!