Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Halve the green beans. In a medium bowl, whisk together the soy glaze, sesame oil, vinegar, black bean sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

In a small pot, combine the rice and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

While the rice cooks, in a medium pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the sliced carrots. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan. 

While the rice continues to cook, pat the chicken dry with paper towels. Place in a bowl; season with salt and pepper. Add the flour and toss to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken in an even layer (shaking off any excess flour before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned.

To the pan, add the cooked vegetables and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly coated and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken and vegetables over the cooked rice. Enjoy!