In a large mixing bowl, whisk together the sweet chili sauce, soy sauce, and cornstarch until smooth. Add the chicken breasts, ensuring they are well-coated in the marinade. Let the chicken marinate for 15 minutes at room temperature.

Place a large skillet over medium-high heat and add the vegetable oil, allowing it to heat for about 1-2 minutes. Once the oil shimmers, gently place the marinated chicken in the skillet, arranging them in a single layer. Sauté the chicken for 7-10 minutes, turning once until golden brown.

Once the chicken is cooked, remove it from the skillet and set aside. In the same skillet, add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.

Add your preferred vegetables to the skillet and sauté for 5-7 minutes, until vibrant and tender yet crisp.

Return the cooked chicken to the skillet with the vegetables, pour any remaining marinade over the top, and stir gently to coat. Cook for an additional 2-3 minutes.

Transfer the Sweet Chili Chicken to a serving platter, garnish with sliced green onions and sesame seeds, and serve immediately over jasmine rice or noodles.