Ingredients:

For the Chicken Marinade:

• 750 gm thick chicken strips
• 1 tbsp dried oregano
• 3/4 tsp dried basil
• 1/2 tsp dried rosemary
• 1/2 tsp paprika 
• juice of 1 lemon 
• salt & pepper

For the Veggie Sauce:

• 3 tbsp olive oil 
• 1 small onion diced 
• 250 gm mushroom slices  
• 1/2 large red pepper diced 
• 1/2 large green pepper diced 
• 1 1/2 tbsp flour
• 1 1/2 cup boiling water or stock
• 2 tbsp soy sauce 
• 1 tsp worcesterchire sauce 
• 2 tbsp cream
• 1/4 cup sweet corn kernels drained
• salt & pepper

Directions

1. Season the chicken with all the marinade ingredients. 
2. Heat a large pan over high heat until HOT; add 1 tbsp olive oil then cook the chicken for 2-3 minutes on each side until golden. Remove the strips onto a plate, cover with foil & set aside (cook the chicken over 2 batches so YOU DON’T OVERCROWD THE PAN). 
3. Add the remaining oil & cook the veggies (except the corn) for a couple of minutes until they start to soften. 
4. Stir the flour with the veggies until there are no flour streaks in the pan.
5. Add the boiling water/stock & whisk until you have a thick sauce. Add the remaining ingredients & stir well to mix everything together. 
6. Season with salt & pepper. 
7. Return the chicken to the pan, lower heat to low, cover the pan & cook for 2-3 minutes until the chicken is cooked through.
8. Serve immediately.

Notes:

• You can use chicken thighs instead of breast. 
• You can use any cut of de-boned chicken – thin fillet slices, cubes or even thin strips.
• If the sauce becomes too thick, add little more water/stock. If it becomes too loose, let it boil for a couple of minutues until it thickens.