2 tablespoons vegetable oil
1 tablespoon white sugar
2 tablespoons lard
6 skinless, boneless chicken breast halves
Heat oil in a large skillet over medium heat. Stir in sugar, lard, and browned chicken. Reduce heat to low and cook, stirring frequently, for about 5 minutes, or until chicken is no longer pink and juices run clear. Transfer chicken to a nonstick plate and turn to coat.
Heat oil in a large skillet over medium heat. Stir in white sugar, lard, chicken, and browned sugar mixture. Bring mixture to a slow boil. When it is hot, pour chicken into the skillet and cover with lard. Reduce heat to low and cook for 15 minutes, stirring occasionally.
Pour sauce over chicken and stir to coat. Cover skillet and place on top of pot to heat. Heat oil in a small skillet over medium heat to prevent sticking. Bring chicken mixture to a rapid boil and cook, stirring, for about 2 to 3 minutes or until chicken is no longer pink. Transfer chicken to the pot and pour lard mixture over chicken. Sprinkle with cornstarch and bring to a slow boil.
Reduce heat to medium low. Add chicken and brown sugar mixture and bring to a boil. Reduce heat to medium, add wine and stir. Bring to a boil and continue to heat and stir, adding water if necessary.
Reduce heat to medium low. Add chicken broth and simmer, stirring occasionally, over low heat for 5 minutes. Add chicken stock and simmer, stirring occasionally, for 5 minutes. Add green beans and wine and bring to a boil. Stir in cornstarch and continue stirring until thickened.
Stir cornstarch mixture into chicken broth and sprinkle over chicken. Cover and simmer for 10 more minutes, stirring occasionally.
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