• In a medium bowl, combine ground chicken, oyster sauce, and soy sauce. Add the garlic powder and cornstarch, stir in a circle until the meat looks like a paste, set aside to marinate.
• Trim and dice green beans into 1/4 inch pieces, set aside in a medium bowl. Dice half of a large onion and mince 2 cloves garlic, set aside.
• Preheat a large frying pan on medium heat for 4-5 minutes. Add 1 teaspoon olive oil to the pan and swirl to coat.
• Add the marinated ground chicken to the frying pan and use a spatula to spread the meat into a thin layer in the pan. Allow the chicken to brown for a minute and then use the spatula to break the chicken into 1/2 inch sized pieces. Stir fry until the chicken is no longer pink and looks slightly browned. Transfer to a bowl and set aside.
• Add the remaining 1 teaspoon olive oil to the pan and swirl to coat. Add the onions and stir fry for 1-2 minutes until slightly translucent and fragrant. Add the minced garlic and stir fry for 30 seconds. Add the diced green beans and stir fry for 1-2 minutes until the pan is hot again.
• Add 1/4 cup water and cook the green beans for 2-3 minutes, stir and then cook for another 2-3 minutes until cooked tender crisp (or as soft as necessary).

Make and add sauce

• In the meantime, combine the sauce ingredients, 2 tablespoons water, 2 teaspoons cornstarch, 1 teaspoon soy sauce, and 1 teaspoon oyster sauce in a small bowl and stir to combine.
• When most of the water in the pan has evaporated, stir the green beans again and add the chicken. Stir the cornstarch slurry and pour it over the chicken and green beans. Stir to combine the green beans and chicken until the chicken is heated through and the sauce thickens. You will know it's ready when the sauce has a glossy appearance.