Step 1

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 for 15 minutes.

Step 2

Cut green beans into 3" pieces and onion into quarters and separate the petals. Chop garlic and ginger and set aside in separate bowls.

Step 3

Premix your sauce by mixing together chicken stock, soy sauce, oyster sauce, dark soy sauce, sugar, sesame oil, and msg.

Step 4

Heat 1 cup of avocado oil on high to 350F. Cook chicken in oil for 2 minutes (this technique is called velveting and will keep the lean chicken nice and juicy). Remove chicken and oil, leaving about 2 tbsp left in the pan.

Step 5

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 30 seconds or until fragrant.

Step 6

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 slightly. Serve with freshly steamed rice and enjoy!