1 medium (approx. 200-250gm) chicken breast cubed or sliced.
1 medium carrot peeled and chopped into small cubes
1 medium potato peeled and chopped into small cubes
1 small onion, chopped
1 small handful of fresh or frozen petite pois/garden peas
1 teaspoon cornflour
1 tablespoons of sunflower oil
4 medium closed cup button mushrooms, quartered Pinch of salt to taste
Pinch of chilli if you want to crank up the heat
1 pouch of Vietnamese Curry Stir-In Sauce
Marinate cubed chicken breast with a pinch of salt, pepper and cornflour for 5 minutes
Heat 1 tablespoon of Sunflower oil in a frying pan and fry the onions, chicken, carrots and potatoes over a medium heat for 5-7 minutes, add a tablespoon or two of water until chicken is cooked.
Add the mushrooms, peas and Vietnamese Curry Stir-In sauce to the saucepan. Bring the contents of the saucepan to the boil, then cover and simmer gently for 3-5 minutes.
Taste to see if the seasoning needs attention. Add a bit a tablespoon of water at a time if you prefer a thinner sauce.
Serve with Steamed Jasmine rice, Fried Rice, noodles, chips or crusty bread.
Other vegetables also good to use, mix it up for your 5 a day: