Ingredients
- 300g chicken breast
- 1 oxo Mexican spice cube
- 2tsp cornflour
- 1 chicken oxo cube
- 1 medium onion
- 1 red pepper
- 1 yellow pepper
- 4 spring onions
- 3tbsp oil
Details
servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 10mins
Cost Average budget
Preparation
Step 1
Cut the chicken into thin strips and place into a dish. Crumble the Mexican spice cube and cornflour together. Add the mixture to the chicken and toss together. Crumble the chicken oxo cube into 1/4 pint of boiling water.
Step 2
Peel and thinly slice the onion. Remove core and seeds and slice the peppers. Trim the spring onions and chop.
Step 3
Heat 1tbsp of oil in a large frying pan, add onion and peppers and sauté for 3-4 minutes over a high heat until onions are golden brown. Remove from pan and set aside.
Step 4
Add the remaining oil, add the chicken and cook over maximum heat until sizzling and white.
Step 5
Return the vegetables to the pan, pour in the stock and Simmer for 2 minutes. Serve garnished with the spring onions.
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Chef Tips and Tricks
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