Step 1

Coarsely chop the white part of the green onions; cut green part into long thin strips. Separate gai lan leaves from stems; cut thick stems in half lengthways.

Step 2

Heat half the sunflower oil in a large wok over high heat; stir-fry white part of onion, garlic and ginger for 30 seconds or until fragrant. Add chicken; stir-fry, breaking up lumps, for 2 minutes or until browned lightly.

Step 3

Combine sake, miso paste, honey and sesame oil in a small jug. Add to chicken mixture; stir-fry for 2 minutes. Remove from wok; cover to keep warm.

Step 4

Heat remaining sunflower oil in wok over high heat; stir-fry beans for 1 minute or until skin starts to wrinkle in some patches. Add gai lan stems and edamame; stir-fry for 1 minute or until stems are almost tender. Add gai lan leaves; stir-fry for 30 seconds or until just wilted.

Step 5

Arrange greens on a large platter. Top with chicken mixture; drizzle with cooking liquid. Sprinkle with green part of onion, seeds and chilli.