1 pound dark meat chicken, cut in 1/2-inch cubes
1 tablespoon Shaoxing wine
1/2 teaspoon kosher salt
2 heaping tablespoons Lao Gan Ma Black Bean sauce
2 tablespoons Chinese light soy sauce
2 tablespoons chicken broth
1 tablespoon Chinese dark soy sauce
1 teaspoon sugar
8 ounces thin green beans (haricots verts), trimmed (alternatively, use peppers, celery–really any vegetable)
1 small white onion, cut in large chunks and separated
Marinate chicken cubes in the Shaoxing wine and salt while you mix the sauce. Combine the Lao Gan Ma Black Bean sauce, light soy sauce, chicken broth, dark soy sauce and sugar in a bowl or measuring cup.
Heat wok over a high flame until wisps of heat starts to rise from it. Add 2 tablespoons peanut or canola oil, swirl it up the sides of the wok, and heat until quite hot. Add chicken cubes in one layer and leave undisturbed to cook and sear on one side. Flip the chicken, sear on the other side, and stir-fry until fully cooked. Remove chicken from the wok and set aside.
Clean wok, return to flame, and add 2 tablespoons oil. When oil is hot, add green beans and stir-fry over medium-high flame until they begin to char and are done to your liking. Remove green beans and set aside.
Add a bit more oil to the wok, and add onion. Stir-fry until it starts to char and caramelize. Add back the green beans and chicken. Pour the sauce in and combine all ingredients well. Stir-fry briefly and splash in a bit more broth if it seems dry. Serve hot.