Ingredients: 1 tablespoon vegetable oil 2 tablespoons butter 4 chicken breasts, boned 1 garlic clove, crushed 2 leeks, sliced 1 red pepper, cut into strips 50g / 2 oz baby corn cobs, halved lengthways 2 tablespoons soft brown sugar 4 tablespoons honey 250ml / 8 fl oz chicken stock 2 tablespoons light soy sauce 3 pieces bottled stem ginger, sliced 2 tablespoons syrup from bottled ginger 2 tablespoons garlic wine vinegar 2 tablespoons cornflour Method Heat the oil and butter in a frying pan or wok until the butter has melted. Add the chicken and cook for 5 minutes, turning. Add the garlic and leeks and cook for a further 3 minutes. Stir in the red pepper, baby corn, sugar, honey, stock, soy sauce, stem ginger, ginger syrup and vinegar. Reduce the heat to a simmer and cook until the chicken is cooked well through, about 20 minutes. Blend the cornflour with 4 tablespoons of cold water and stir into the pan. Bring to the boil and cook until the sauce is thickened and clear. Cook for a further 2 minutes and serve.