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.
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