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Combine chicken, olive oil, garlic, mustard, dried herbs and lemon juice in a large bowl. Mix well then cover and marinade in fridge for 2 hours.
Heat a large nonstick saucepan. Add and cook chicken pieces over medium high heat for 6-8 minutes or until golden brown.
Combine water and corn flour and add to the chicken. Add the MAGGI Less Salt Chicken Stock cubes, bring to boil and cook for 15- 20 minutes or until chicken is completely cooked.
Cook the vegetables in boiling water for 3-4 minutes and drain.
Serve chicken pieces with sauce and boiled vegetables.
Per Portion of 300g
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