In a medium bowl, combine the chicken breasts with oyster sauce, soy sauce, Shaoxing wine, minced garlic, cornstarch, and black pepper. Mix well until the chicken is evenly coated. Allow it to marinate at room temperature for 15 minutes or refrigerate for up to 2 hours for deeper flavor absorption.

Heat 1 tablespoon of oil in a large skillet or wok over high heat until it shimmers. Add the marinated chicken breasts in a single layer, allowing them to sear without stirring for 1-2 minutes on each side until golden brown and cooked through. Once done, remove the chicken and set it aside on a plate.

In the same skillet, add the green beans and sliced carrots. Pour in a splash of water to create steam and cover the skillet with a lid. Cook for about 4 minutes, or until the vegetables turn tender yet still crisp, then remove the lid to continue.

Stir the vegetables and add minced garlic to the pan, cooking for an additional 30 seconds until fragrant.

Return the seared chicken to the skillet with the vegetables. Cover and cook together for 3 minutes, allowing the flavors to meld. Afterward, remove the lid, add a tablespoon of water to the pan, and stir everything together for about 1 minute until the sauce thickens slightly.

Plate your delicious chicken breast and green beans stir fry over a bed of freshly steamed rice or quinoa.