Chicken, Pea & Sweetcorn Sauce

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Chicken thigh		1
Tinned sweetcorn		1 (160g)
Onion (medium)		1/2
Green peas		same as sweetcorn
Salt & pepper		as required
Chicken stock cube		1
Water		50-100ml
White wine		2 tbsp
Soy sauce		1 tbsp
Potato starch in a bit of water		as required
Egg		1

Method

Prep

5min

Cook

10min

Here are the ingredients. Season the whole chicken thigh with salt & pepper and microwave for 2 minutes. Keep the juice.

Put the finely chopped onion in a frying pan with some oil and fry until softened. Add the sweetcorn with brine, the green peas and the diced cooked chicken and juice.

Add the seasoning ingredients from the stock cube to the soy sauce and simmer for a few minutes to reduce.

Adjust to taste then add the potato starch to thicken. Pour over the beaten egg and transfer on top of some cooked rice when the egg is half cooked.

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