Cut the chicken breast into cubes, salt and pepper. Heat 2 lbs of oil in a pan and brown the meat well with the lightly crushed garlic. When it's ready, take the chicken out of the pan.
In a pot, boil water with a little salt and boil the beans, then drain it. The grapes are peeled from the bunches and cut in half (I left half of them whole).
Put the other 2 lbs of oil in the pan and heat the sliced green onions. When it has soaked, add the grapes and let it harden a little more, then cover with water and let it boil for about 3 minutes. Meanwhile, in a bowl mix the flour with the 200 ml of water for the sauce. Add the composition to the pan, stirring constantly to prevent lumps, salt and pepper and remove from the heat.
The sauce can be added immediately over the chicken.