Start by mixing together the neutral vegetable oil, cornstarch, toasted sesame oil, water, and light soy sauce in a bowl. Add the thinly sliced chicken and toss well, ensuring all pieces are coated. Let it sit while you prep the rest of your ingredients. This little wait works magic on the chicken, enhancing its flavor and juiciness.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. When the oil shimmers, add the marinated chicken in a single layer. Let it cook without stirring for about 2-3 minutes until it's browned.

Flip the pieces over and cook for another 2 minutes, until the chicken is just cooked through. Remove it from the skillet and set aside.

In the same skillet, add the remaining 2 tablespoons of vegetable oil. Now toss in your sliced garlic and stir-fry for about 30 seconds.

Be careful not to burn it, as burnt garlic tends to sour the dish. Then, add the string beans. Stirring continuously, cook them for about 2-3 minutes until they turn crisp-tender.

Once the string beans are ready, return the cooked chicken to the skillet. Mix well. Pour in the chicken broth, soy sauce, brown sugar, dark soy sauce, and Shaoxing wine. Stir it all together.

Now, for that glossy finish! In a small bowl, mix the cornstarch with a splash of cold water to create a slurry. Pour this into the skillet and stir. The sauce will thicken almost immediately. Cook for another minute until everything is well-coated.

Remove from heat and drizzle with the remaining toasted sesame oil. If you like a bit of kick, try adding white pepper according to your taste. Stir in the grated ginger right before serving for an extra burst of flavor.