6 Chicken breast fillets, skinned

6 spring onions, trimmed and finely sliced

2 garlic cloves, peeled & finely chopped

Salt & freshly ground black pepper

3 tbsp light soy sauce

Fry Light for spraying

1 tbsp dark soy sauce

2 tbsp artificial sweetener

2 tbsp raspberry vinegar

1 tsp paprika

½ tsp Chinese five-spice powder

100 ml tomato triturado

1.  Slice the chicken very thinly and place in a shallow, non-reactive dish.  (Pyrex)  Sprinkle over the spring onions and garlic, season well and pour over the light soy sauce.  Toss to mix well, cover and marinate in fridge for 30 minutes.

2.  Spray a large, non-stick frying pan with fry light and when hot, add the chicken mixture and cook over a high heat.  Stir and cook for 5-6 minutes and then add the dark soy sauce, sweetener, vinegar, paprika, Chinese 5-spice and tomato triturado.  Stir to mix well and bring mixture to the boil.

3.  Reduce the heat and cook gently for 3-4 minutes or until the chicken is cooked through.  Check seasoning and serve immediately.