Ingredients

• Spray canola or olive oil
• 300 g chicken tenderloins
• 5 spring onions, thinly sliced
• 2 teaspoons minced ginger
• pinch cayenne pepper
• 1½ litres (6 cups) MAGGI Chicken Stock
• 400 g can creamed corn
• 2 tablespoons chopped fresh parsley

Method

1. Spray a nonstick frying pan with oil and heat.
2. Cook the chicken for 5 minutes, turning occasionally, or until lightly browned and cooked through.
3. Cool, cut into fine slices and set aside. Heat another spray of oil in a large saucepan.
4. Add the spring onions and cook over medium heat for 2 minutes or until soft.
5. Add the ginger and cayenne pepper and cook, stirring for another 1 minute.
6. Add the stock, corn and cooked chicken to the pan.
7. Bring to the boil, reduce the heat and simmer for 5 minutes.
8. Stir in the parsley just before serving.