Ingredients
The following ingredients have 2 Servings
- 1 tbs oil
- 500g chicken stir-fry strips
- 200g button mushrooms
- 1 onion medium thinly sliced
- 375ml Campbell's chicken stock (liquid)
- 1 tbs wholegrain mustard
- 2 tbs honey
- 1 tbs cornflour
- 200g green beans sliced
- 1/3 cup sour cream
Instruction
- Heat oil in large frying pan and cook chicken until golden brown. Remove and set aside.
- Add mushrooms and onion to pan with ½ a cup of the chicken stock.
- Cook for 5 minutes stirring until the stock reduces and the vegetables have softened.
- In a bowl, mix remaining stock, mustard, honey and cornflour. Whisk until combined.
- Add to mushrooms with the beans.
- Bring to the boil stirring constantly. Reduce heat and cook further 5 minutes or until the beans are tender.
- Return chicken to pan and heat through.
- Stir in sour cream and serve.