Slice the chicken breasts or thighs into thin, bite-sized strips. Toss them with 2 tablespoons of cornstarch, ¼ teaspoon of salt, and ¼ teaspoon of white pepper. Let the coated chicken rest for 5 minutes to absorb the flavors.

In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, honey, rice vinegar, 1 teaspoon of cornstarch, 2 tablespoons of water, ground ginger, and red pepper flakes. Set this delicious sauce aside for later.

Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the seasoned chicken in batches and cook undisturbed for 2-3 minutes. Flip the chicken and continue cooking until fully cooked through, about 5-7 minutes total. Remove the chicken and set aside.

Add the remaining 1 tablespoon of oil to the pan. Toss in the sliced onion and stir-fry for 2 minutes. Next, add the green beans and continue cooking for 6-8 minutes until they are tender yet crisp.

Stir in the minced garlic, ginger, and the white parts of the green onions. Stir-fry for just 30 seconds to unleash those amazing aromas.

Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over everything and stir well to coat. Cook for 2-3 minutes until the sauce thickens beautifully.