Slice chicken breast into 1/4” discs across the grain. Place in a mixing bowl and marinate with salt, white pepper, soy sauce, Shaoxing wine, and cornstarch.
Cut green beans into 3” pieces and onion into quarters, then chop your garlic and ginger and set aside in separate bowls.
Premix your sauce by mixing together chicken stock, soy sauce, oyster sauce, dark soy sauce, sugar, sesame oil, and msg.
Cook chicken in oil for 2 minutes. Remove chicken and oil, leaving about 2 tbsp left in the pan.
Over medium high heat, stir fry green beans for 1-2 minutes until slightly blistered, then add your onions for another 30 seconds. Add in your ginger and garlic and stir fry for less than a min.
Turn the heat to high, then add back your chicken and sauce and mix until combined. Continue cooking for another 1-2 minutes until the sauce has coated the ingredients and thickened.
