Slice chicken breasts into 1/4 in strips; place in medium bowl.
Combine soy sauce, wine, sesame oil, cornstarch and sugar in small bowl; pour over chicken breast; toss to coat. Cover: refrigerate 20 minutes or until ready to cook.
Heat vegetable oil in wok(or large nonstick skiller) over high heat until quite hot. Add chicken; cook, stirring constantly, 3 minutes or until chicken begins to brown and is cooked through. Remove with slotted spoon to serving dish.
Return wok or skillet to high heat; add onion, garlic and black-bean sauce. Quickly stir in green beans and bell pepper. Add 1/4 C water, cover, and cook 3 minutes or until vegetables are tender-crisp.
Return chicken to wok; stir; toss over high heat until well mixed and heated through; about 2 minutes.
Place in serving dish; serve immediately with rice or noodles.