• Cut chicken into bite-sized pieces and toss in cornstarch until each piece is well coated. 
  
• Heat 3 tablespoons olive oil over medium heat in large skillet or wok.
  
• Add chicken pieces to skillet one at a time, spacing them apart far enough that they aren't touching. Cook for about 5-6 minutes per side or until the outside of the chicken is golden brown and is cooked through all the way. 
  
• Remove cooked chicken from skillet, cover, and set aside. Wipe skillet clean. Place skillet back on stovetop over medium heat and add 2 tablespoons oil.
  
• Add onions and green beans to the skillet and sauté for about 5 minutes until the vegetables are just cooked through. Do not overcook- the onions should still have some bite to them and the green beans should be bright green. 
  
• Add chicken back to the skillet and stir in the mild ginger soy sauce (instructions below) until chicken and veggies are all covered in sauce. 
  
• Serve immediately with rice or chow mein (links to recipes above). 
  

Panda Express Light Ginger Soy Sauce:

• Combine chicken broth, soy sauce, white wine, vinegar, garlic, ginger, and brown sugar in a small saucepan. Bring to simmer and simmer for about 5 minutes, stirring often.
  
• Stir cornstarch and water together forming a slurry.
  
• Slowly add mixture to the sauce, whisking constantly until sauce thickens. You may not need all of the cornstarch mixture. Remove from heat and set aside until ready to use.