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Slice the chicken breasts into even strips. Thinly slice the onion, garlic, and chop the green beans in half.
Heat 3 tablespoons of oil in a large, wide, rimmed skillet over medium high heat.
Season the chicken strips with the ground ginger and pepper.
Place chicken in an even layer in the hot oil and sear on both sides until cooked through, about 5 minutes.
Remove the chicken from the pan to a separate plate.
Add the green beans, garlic, and onions into the hot pan and cook for 7-10 minutes, stirrung occasionally. If the pan appears dry, add up to 2 tablespoons more oil so they can saute properly.
While the green beans cook, mix all the sauce ingredients in a large bowl until the cornstarch and sugar are dissolved.
When green beans are tender, but still crisp and the onions are softened and caramelized, reduce the heat to medium and return the chicken to the pan with all of the juices that have accumulated on the plate.
Pour the sauce over the top and stir to coat. Let it simmer, stirring frequently, until thickened. (There will be extra sauce in the pan).
Serve with rice or noodles and a large spoonful of sauce over top.