Heat oil in a wok or frypan, add chicken strips and stir fry for 3-4 minutes or until browned and cooked through. Remove and set aside.
Add onion and Birds Eye Sliced Green Beans to the wok and stir fry for 2 minutes. Add Five Tastes Curry Paste and cook for a further 1 minute, until fragrant.
Stir in stock, coconut milk, Edgell Chick Peas and Birds Eye Garden Peas. Bring to the boil before returning chicken to the wok and heating through.
Stir through coriander and serve immediately with cooked rice.