2 chicken breasts

2 red onions

2 red peppers

2 packets baby mushrooms (very small mushrooms)

salt, pepper

400ml vegetable or chicken bullion (or just water)

200g frozen garden peas

1 tsp garlic powder

3 tsp paprika

2 tsp Dijon mustard

200ml double cream

3 tbsp cornflour

1. Cut chicken breasts into thin strips

2. Slice onion in chunky strips

3. Cut peppers in chunky pieces

4. Wash mushrooms and leave them whole

5. Preheat 3 tbsp olive oil in a wok

6. Add chicken with salt, pepper and garlic powder, stir fry for 2 minutes on low flame

7. Add onion, peas and peppers, stir and cook another 2 minutes

8. Add mushrooms and paprika, stir it and let it cook for 4-5 minutes

9. Add 400ml of vegetable or chicken bullion and let it cook on the small flame until vegetables are soft

10.Mix cornflour with a little bit of water, add double cream to it and mix

11. Slowly add a mix of cornflour and cream into vegetables, keep stirring so cornflour will thicken your sauce without creating lumps

12.Switch off the flame, add Dijon mustard and stir around the sauce

13.Serve with pasta or rice