Cook haricot vert in boiling water until tender (or to your liking). Drain and put in bowl of ice water to stop cooking process.

Heat oil in large skillet. Add ginger slice and fry for a minute or two until fragrant. Add ground chicken and cook until no longer pink. Add soy sauce, rice wine, sesame oil, sugar, onion powder and garlic powder. Toss well. Add drained green beans and continue to cook until chicken is cooked through and sauce is absorbed. Remove ginger before serving,