Finely chop the chilli.
Butterfly the chicken breasts like this using a large knife and being careful to hold your hand as shown so as not to cut yourself.
Butterflied chicken breast. Cut these into thick strips. Too thin and it will be dry.
Zest the lemon and juice it. Mix in a bowl with the chopped chives, chilli and poppy seeds.
Toss the chicken in the marinade.
Drain the liquid off the chickpeas.
Carefully, using a tablespoon, fold the chickpeas into the marinating chicken so as not to mash the chickpeas. Set aside.
Green beans, topped and tailed.
You're going to cut along this surface, not the seam on the side.
Hold the bean as shown, then carefully, using a large cooks knife, slice the bean lengthwise
Leaving you with this.
Toss with the sliced onion and peppers and garlic.
First, set the wok over the highest heat possible, and grace it with a few tablespoons of oil.
When it starts to smoke, throw in the chicken mix, and stir it with a big metal spoon, using a tossing and scooping motion, constantly moving the chicken and chickpeas around the wok to seal evenly.
Remove from the wok with a slotted spoon and keep warm. Add a little oil to the wok and add all the vegetables, cooking in the same way.
Check every minute till the vegetables are softened but still retain their crunch. Add the chicken and chickpeas back and heat through for minute, constantly stirring.
Serve immediately with noodles or basmati rice.
- Chicken Breast fillets, sliced
- A tin of chickpeas
- A few red and yellow peppers, sliced
- A few carrots, julienned
- A handful of green beans, top and tailed
- One or two onions
- Garlic to your taste, finely chopped
- A handful of fresh chives
- A couple of medium red chillies
- A lemon
- Two tablespoons of poppy seeds
Perth, Western Australia