Place the drained beans in a saucepan with the stock and mixed herbs and cook for about 5 minutes until the stock is absorbed then switch off the heat and set aside.
Gently heat the oil in a frying pan / wok.
Add the chicken strips and stir fry until no longer pink. Keep stirring so that they chicken doesn't stick.
Add the garlic, spring onions and lemon juice and stir fry for a further 3 minutes until the chicken is cooked, but still moist.