Slice chicken breast into ¼" discs against the grain of the chicken. Place the chicken into a mixing bowl and marinate with salt, white pepper, soy sauce, Shaoxing wine, cornstarch, and neutral oil. Mix until combined and marinate for 15 minutes.

In a small bowl, make the sauce by combining chicken stock, light soy sauce, oyster sauce, dark soy sauce, sugar, sesame oil, cornstarch and msg and mix until the sugar and cornstarch is dissolved.

In a large wok, heat 1 cup of neutral oil over high until just smoking (around 375°F). Cook chicken in the oil for 2-3 minutes, stirring the chicken occasionally to prevent sticking, until the chicken is cooked through. Remove the chicken to a bowl and discard all but 2 tbsp of oil in the wok.

Over medium high heat in the same wok, stir fry the green beans for 1-2 minutes until slightly blistered, then add the onions and stir fry for another 30 seconds. Add in the ginger and garlic and stir fry for 30 seconds or until fragrant.

Turn the heat to high, then add back the cooked 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!