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This Chinese recipe is quick and easy to prepare and is very tasty. When you add the Nam Pla fish sauce and soy sauce, have a small taste as you might want to add a little more of the sauces. Oyster mushrooms are lovely in this dish but any mushrooms are fine. Choose whether to serve it with rice or noodles. There are lots of noodles available that can be added without having to cook them separately.

2 chicken breast fillets
6 spring onions
1 medium red pepper
100 g (4 oz) mushrooms
100 g (4 oz) petits pois
10 ml (2 tsp) Nam Pla fish sauce
10 ml (2 tsp) soy sauce
10 ml (2 tsp) vegetable oil
125 ml (5 fl oz) water
freshly ground black pepper

Remove skin from the chicken and cut the meat into small pieces. Slice the spring onions, red pepper and mushrooms. Heat the vegetable oil in a large pan and cook the chicken for about 10 minutes, stirring to prevent sticking. Pour the water into the pan and add the red pepper, mushrooms and petits pois. Cook for a further 5 minutes adjusting the liquid, either adding a little more water or reducing the liquid. Add the fish sauce, soy sauce and black pepper and mix thoroughly. At the last moment stir in the chopped spring onions. Serve with rice or noodles.

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