In a mixing bowl, beat the egg with a pinch of salt, black pepper, and a drizzle of olive oil. In another bowl, mix gluten-free flour, cornstarch, and baking soda.

Dip chicken strips into the egg mixture, then coat them in the flour mixture, ensuring a solid coating.

Heat the vegetable oil in a skillet over medium-high heat. Fry the chicken strips for about 6-7 minutes per side until golden brown.

In another pan, heat a splash of olive oil and stir-fry the yellow bell pepper and green beans for about 5 minutes until tender.

In a saucepan, whisk honey, hot sauce, apple cider vinegar, lemon juice, water, and cornstarch. Bring to a boil while whisking until thickened.

Lower the heat and add the fried chicken and stir-fried vegetables into the sauce, tossing everything together gently for 2-3 minutes.

Serve immediately, garnished with white sesame seeds. Enjoy over rice or quinoa.