In a saucepan of salted boiling water, blanch the beans and carrots for 2 minutes. Place into ice water to stop the cooking. Drain and set aside.
In a wok or large non-stick skillet, brown the chicken in half of the canola and sesame oil. Season with salt and pepper. Add the white part of the onions, half the garlic, ginger and cook for 1 minute. Add the barbecue sauce and continue cooking for 3 to 4 minutes or until sauce has caramelized on the chicken. Add the sesame seeds and stir to combine. Keep warm.
In a bowl, combine the blanched vegetables, rice vinegar, honey with the remaining onions, oil, garlic, and ginger. Season with salt and pepper.
Serve with jasmine rice.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.