Heat the oil in a saucepan over a medium-high heat. Add the ginger, and stir-fry for about 3 mins or until lightly golden. Add the fish sauce, sugar, chicken and stock. Cover and cook over a medium heat for 15 mins.
For the final 3 mins of cooking, add the green beans. Remove from the heat and stir through half of the coriander. Serve with steamed rice and the remaining coriander scattered over.