Chicken with Mushrooms

Heat the oil in a large wok or frying pan over a high heat. Add the chicken, season with black pepper and stir-fry for 4–5 minutes until lightly browned.

Add the onion, garlic and mushrooms. Stir-fry for 3–4 minutes until the mushrooms are glossy and the onion has softened.

Pour in the chicken stock and soy sauce, then bring to a simmer. Stir the cornflour mixture again and add it to the pan.

Cook for 1–2 minutes, stirring, until the sauce thickens and the chicken is cooked through. Scatter over the spring onions and serve with rice or noodles.