Mix together sauce ingredients until sugar is dissolved then set aside.
In a wok or large pan, heat oil on medium heat. Add sliced shallots, and grated ginger and garlic. Sauté for 2-3 minutes, just until onions re translucent and garlic just starts to turn brown.
Add in ground chicken then mix in onion mixture so it doesn't burn. Spread the meat out then let sit untouched for about 2-3 minutes so the bottom can brown. Break the chicken up to continue cooking, stirring occasionally until most of juices have evaporated, about 3-4 minutes.
Mix in trimmed and cut green beans. Cook until green beans turn bright green but are still crunchy, about 2-3 minutes.
Pour in sauce and let cook for about 3-4 minutes for sauce to caramelize. Squeeze in juice from half a lime. Then remove from heat and toss in torn basil. Serve over a bowl of rice.