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Preparation Time: 15
Cooking Time: 35
Heat oil in a medium size frying pan, over high heat. Cook chicken in 2 batches, until browned. Remove and set aside.
Add garlic, sweet potato, mustard, honey and 375ml (1 ½ cups) Campbell’s Real Stock to pan. Bring to the boil, reduce heat to medium and cook for 5 minutes, stirring occasionally.
Return chicken to pan and cook for further 15 minutes or until chicken is cooked.
In a jug or bowl, combine remaining ½ cup stock with cornflour then add to chicken with the green beans. Cook, stirring, for 5 minutes until sauce thickens and sweet potato is tender.
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