In a medium bowl, combine chicken and chicken marinade. Mix well, cover and marinate for 15 minutes, up to 2 hours.
When ready to cook, add oil to a large non-stick pan or skillet on high heat. Allow the pan to heat up then add the marinated chicken into the pan, spreading it out into a single layer. (note 1)
Once the pan-side of chicken is caramelised/brown, flip the chicken over and saute the other side. About 1 - 2 mintues per side.
Remove chicken from the pan, set aside.
In the same pan (no need to wash), add beans, carrots, ⅓ cup of water and a couple of pinches of salt. Bring up to boil then reduce heat down to medium and cover with a lid. Cook until vegetables are soft. About 4 minutes.
Remove the lid, then make room in the centre of the pan by pushing the vegetables to the rims of the pan. Add garlic and allow it to sizzle for 30 seconds.
Turn the heat up to high and add the chicken back into the pan, stir through with the vegetables. Cover with a lid, cook for 3 minutes.
Remove the lid, add black pepper and ½ cup of water and stir through constantly for 1 minute or until sauce is thick and glossy.
Serve with steamed rice and enjoy!