Slice the chicken into 1/4-inch thick long slices. In a large bowl, mix the marinade ingredients and place the chicken in and mix everything to make sure the chicken pieces are coated with the marinades. Cover with plastic wrap and place this into the refrigerator for at least 30 minutes
Prepare a small pot of boiling water and blanch the green beans briefly and then run with cold water and place aside
Heat the oil in the wok. Add in the ginger, followed by the onions. Saute until it is really fragrant, about 1 minute. Tip in the carrots and green beans and stir-fry for another 3 minutes or until vegetables are soft but still a bit crunchy. Dish out from the wok onto a plate and set aside
Reheat the wok back up again. Add the chicken into the wok and stir-fry for about 4-5 minutes. Tip the vegetables back into the wok. Stir to mix everything. Add in the hoisin sauce, and pinch of salt and stir-fry until the chicken pieces are cooked through. Have a taste and adjust seasoning as needed. Serve immediately with steamed rice