Trim both ends of the green beans and cut them in half lengthwise for easier consumption.

Blanch the green beans in boiling water with 1/2 tsp salt for 1 minute. Drain and rinse under cold water.

Slice the chicken breast into thin strips, approximately chopstick thickness.

Marinate the chicken with 1 tbsp rice wine and 3 tbsp cornstarch. Let it sit for 10 minutes.

Heat 1 tbsp oil in a pan and cook the chicken strips, separating them as they cook. Remove once golden brown.

In the same pan, add 1 tbsp oil and stir-fry the blanched green beans for 2 minutes. Remove and set aside.

Combine the sauce ingredients (soy sauce, water, oyster sauce, rice wine) in the pan and bring to a simmer.