Place Crispy Mongolian Chicken sauce pouches in bowl of warm water to thaw.
Heat oil in large skillet set over medium-high heat; cook green beans, red onion and chili pepper for 3 to 4 minutes or slightly softened.
Reduce heat to medium. Stir in chicken; cook for 2 minutes. Cover and cook, stirring occasionally, for 6 minutes. Stir in thawed sauce; cook for 2 to 3 minutes or until chicken is heated through and green beans are tender.
Meanwhile, cook Sticky Rice according to package directions.
Serve chicken and green bean stir-fry over rice; garnish with green onions.