Low-calorie cooking spray
1 leek, trimmed and finely chopped
1 large carrot, peeled and finely chopped
4 celery sticks, very finely diced
1 fennel bulb, trimmed and very finely diced
4 garlic cloves, finely chopped
4 skinless and boneless chicken breasts, cut into bite-size chunks
400g can chopped tomatoes
330ml can diet cherry cola
200ml vegetable or chicken stock
200g green beans, trimmed and halved
2 tbsp oyster sauce
For the mash: 800g floury potatoes, such as King
Edward or Desiree, peeled and roughly chopped
100ml hot vegetable stock
2 tbsp each of finely chopped fresh chives and flat-leaf parsley, plus extra parsley sprigs to serve
4 spring onions, finely sliced
1 Spray a large, lidded, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the leek, carrot, celery, fennel and garlic and stir-fry for 5-6 minutes, or until just softened.
2 Add the chicken chunks. Stir-fry over a high heat for 3-4 minutes, or until sealed.
3 Stir in the tomatoes, cherry cola and stock and bring to the boil. Reduce the heat to low, then cover and simmer gently for 25-30 minutes, stirring occasionally, until the mixture has thickened and the chicken is cooked through.
4 Meanwhile, for the mash, boil the potatoes for 12-15 minutes, or until tender. Drain, return to the saucepan with the hot stock and mash until smooth. Season, then stir in the chopped herbs and half the spring onions. Cover and keep warm. Steam the beans for 5-6 minutes, or until just tender.
5 Stir the oyster sauce into the chicken mixture. Serve the chicken and mash with the green beans, and scatter over the extra parsley and remaining spring onions.