1 tbsp olive oil
1 tbsp garlic infused oil
2 chicken thighs, chopped
½ red pepper, de-seeded and sliced
1 tbsp soy sauce
100ml/3½fl oz chicken stock
Heat the oil in a large frying pan or wok and sauté the chicken, until browned all over.
Add the pepper to the pan and stir-fry for 2-3 minutes.
Stir in the soy sauce, garlic oil, mangetout and chicken stock, and continue to stir-fry over a medium-high heat for 3-4 minutes, or until the chicken is thoroughly cooked through.
Serve.Recipe from Good Food magazine