Serves 2

Ingredients

· 2 chicken breasts, skinless and boneless, cut into chunks

· 1 small red pepper, sliced

· Handful green beans

· Handful broccoli

· 1 cup hot chicken stock

· Juice of 1 lemon

· 1 tbsp soy sauce

· 1 tbsp honey

· 1 tbsp corn flour

· 2 cups steamed basmati rice to serve

Directions

Stir the lemon juice, soy sauce and honey into the stock and set aside.

Put corn flour in a small bowl and roll chicken in it to coat.

Fry the chicken in a hot wok or pan until browned.

Add the vegetables.

Pour in the lemon stock mixture and simmer for about five minutes, until vegetables are cooked through.

Serve with steamed basmati rice.

Ingredients:

· 1/2 cup sliced tomatoes

· About 10 sliced black olives

· 1 1/2 green onions

· 1 jalapeno, sliced

· 1/2 cup fresh grilled corn

· 1/4 bunch roughly chopped cilantro

· 1/3 cup nacho cheese sauce

· 3 tbs salsa

· 3 tbs sour cream

· 1 tsp cumin

· Bag tortilla chips

Directions:

Preheat oven to 190 C.

In a medium casserole dish, spread an even layer of chips on the bottom of the dish. Drizzle nacho cheese sauce evenly over the chips. Then, sprinkle some of the tomatoes, olives, sliced onions, corn, jalapenos and cilantro over the chips.

Add another layer of chips. Pour the rest of the cheese sauce over the chips. Sprinkle the rest of the tomatoes, olives, sliced onions, corn, jalapenos, cilantro and the ground cumin over the chips.

Bake in the oven for about 10 minutes or until cheese sauce is hot. Top with salsa and sour cream.