Serve this simple, warming supper dish with tagliatelle, accompanied by a crisp green salad or green beans.
4 skinless, boneless chicken breasts
1 tbsp paprika
1 tbsp light soy sauce
1 tbsp clear honey
2 tsp cornflour, dissolved in 2 tbsp water
1 tbsp groundnut oil
150ml/5fl oz hot chicken stock
Salt and freshly ground black pepper
Cut the chicken into slivers, roughly 5 x 1cm/2 x 1/2in. Mix the paprika, soy sauce and honey with the dissolved cornflour, stir in the chicken and leave to marinate for about 15 minutes.
Heat the oil in a wok or large saute pan. Add the chicken and its marinade and stir-fry for 4-5 minutes, adding the stock gradually to prevent sticking and to make a sauce. Season to taste, then serve on hot pasta.