Chicken And Spring Vegetable Stir-Fry - cooking recipe

Ingredients

1 cup long grain rice
1 tbsp olive oil
1 lb chicken breast fillets, cut into bite-size pieces
2 None garlic cloves, finely chopped
2/3 cup green onions, trimmed and sliced
1 can (14.5 oz) can sweet corn, drained
1 2/3 cup vegetable stock
4 medium tomatoes, deseeded and chopped

Preparation

Cook the rice according to the package instructions.
Meanwhile, heat the oil in a large frying pan, add the chicken and stir-fry for 5 mins, until the chicken is cooked through. Add the garlic and green onions to the pan and saute briefly.
Place the sweet corn in a saucepan and pour over the the broth. Bring to a boil, then reduce the heat and simmer for 3 mins. Remove from heat and add to the chicken mixture with the tomatoes. Serve with the rice.