A hint of chili and sherry flavor this soup while red bell pepper and tomoato add color..

- 1 skinless, boneless chicken breast, about 6 ounces

- 2 tablespoons sunflower oil

- 2-3 scallions, thinly sliced diagonally

- 1 small or half large red bell pepper, thinly sliced

- 1 garlic clove, crushed

- 4 and a half ounces baby corn-on-the-cob, thinly sliced

- 4 coups chicken stock

- 7 ounce can of corn kernels, well drained

- 2 tablespoons sherry

- 2-3 teaspoons bottled sweet chili sauce

- 2-3 teaspoons cornstarch

- 2 tomatoes, quartered and seeded, then sliced

- salt and pepper

- chopped fresh cilantro or parsley, to garnish

1. Cut the chicken breast into 4 strips lenghtwise, then cut each strip into narrow slices across the grain.

2. Heat the oil ia a wok or skillet, swirling it around until it is really hot.

3. Add the chicken and stir-fry for 3-4 minutes, moving it around the wok until it is well sealed all over and almost cooked through.

4. Add the scallions, bell pepper and garlic, and stir-fry for 2-3 minutes. Add the baby corn-on-the-cob and stock and bring to a boil.

5. Add the corn kernels, sherry, sweet chili sauce, and salt to taste, and simmer for 5 minutes, stirring from time to time.

6. Blend the cornstarch with a little cold wather. Add to the soup and bring to a boil, stirring until the sauce is thickened. Add the tomato slices, season to taste, and simmer for 1-2 minutes.

7. Serve the chicken and corn soup hot, sprinkled with chopped cilantro or parsley.