TOMY CHICKEN

PREPARE VEG:
one quarter thin sliced aubergine
peel remove and use a veg peeler to make long thin ribbon slices of 1 carrot and one eighth of a small sweet potato
slice a quarter of a leek into rough chunks
thin slice  one quarter of each  an orange, red and  yellow bell pepper
thin slice 2 closed cup mushrooms.
COOK:
Use a tenderiser kitchen tool to flatten a large chicken breast on both sides and fry for 3 minutes each side on high heat in 2tbsp heated extra virgin rapeseed oil. Remove and set aside.
Retain high heat and add a large tin of peeled plum tomatoes to the cooking pan. Use a pair of scissors to rough chop the tomatoes. Sprinkle over 1tsp cornflour, 1tsp cider vinegar, 1 tsp soft brown sugar, 1tsp basil and 1tsp oregano. Add 1 bay leaf and bring to boil for 3 minutes.
Lower heat to med/high and add the aubergine, carrot, sweet potato, leek and bell peppers cooking for 2 minutes.
Return the chicken breast to the pan sprinkling over 1 tsp chilli infused oil and arranged the sliced mushrooms around the chicken.
Add a lid to the cooking pan, lower the heat to simmer and leave for 20 minutes before serving with extra sprinkling of chilli oil. (Serves 1).
RECIPE LINKS:
QUICK TURKEY STEW
SWEET & SOUR PORK