Heat the oil in a large wok or frying pan over a medium heat. Add the chicken breast and stir-fry for 4 minutes, until browned.
Add the red pepper, okra (or green beans, if using) and red onion, and stir-fry for a further 4 minutes.
Add the Indian stir through jalfrezi sauce, and stir through the chicken and vegetables until it is evenly combined.
Cook for a further 1 minute, until the sauce is piping hot and the chicken is cooked through with no pink remaining. Serve immediately.