Add sliced chicken to a bowl then add in cornstarch, soy sauce, baking soda, and water. Mix to ensure all the chicken is coated and allow to sit for 20 minutes.

In the meantime, prepare the sauce by mixing together garlic, water, sugar, low sodium soy sauce, dark soy sauce, sesame oil, and cornstarch in a measuring cup. Set aside.

Once the chicken has finished marinating, heat 1 tablespoon of oil in a skillet or wok over high heat. Add the chicken and cook until browned on the exterior. Remove and set aside.

In the same skillet/wok, add remaining oil and green beans, cooking until blistered. Add 2 tablespoons of water then cover and let cook for 1 minute.

Return the chicken to the skillet/wok and continue cooking.

Turn heat down to medium, deglaze the pan with Shaoxing wine (if using) and add the sauce. Allow the sauce to thicken and then remove from heat. Stir to coat everything.