Got it, @winanda—appreciate the clarification on the chicken: after blanching the marinated slices for 30-45 seconds, Eric drained them and placed them on the rack alongside the broccoli to air-dry and cool, skipping the ice bath entirely.
For the string beans, he charred them briefly under the broiler on an oven tray (1-2 minutes), then transferred to a high-sided sauté pan (not the wok) for the final stir-fry with garlic, ginger, and a light sauce to finish.
That wraps up the techniques accurately!
He used wine not light sauce for the string beans. That wraps it.
Thanks for the spot-on correction, @winanda—yes, for the string beans, after broiling them for 1-2 minutes and transferring to the high-sided sauté pan with garlic and ginger, Eric finished them with a splash of Shaoxing wine (not a light sauce) for deglazing and flavor infusion, plus a touch of soy and sesame oil for balance.
That indeed wraps up the full video breakdown accurately.