- 1 tbsp olive oil
- ½ onion, finely chopped
- 1 garlic clove, crushed
- ½ skinned chicken breast, cut into strips
- 100g/3½oz canned sweetcorn
- 55g/2oz mangetout
- ½ orange pepper, cut into strips
- 300ml/10fl oz chicken stock
- bread to serve
- Heat the oil in a pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes to soften.
- Add the chicken pieces and fry for 3-4 minutes until they start to colour, then add the sweetcorn, mangetout and pepper, frying for a further 2-3 minutes.
- Add the stock, and leave to simmer on a medium heat for 8-10 minutes, until everything is cooked through and the liquid has slightly reduced.
- To serve, ladle into a bowl and eat piping hot with bread.