Heat half tablespoon of oil in a non-stick frying pan and brown the chicken pieces on both sides until golden. Remove from the pan and set aside.
In the same pan fry the onion, garlic and ginger and add another half a tablespoon of oil and fry for 5 minutes.
Add the miso paste, curry powder, stock and browned chicken.
Bring to the boil and then turn down to a simmer on a medium heat for 20 minutes adding the green beans for the last 5 minutes.
Serve with steamed rice.
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