Cut chicken fillets in large pieces and stir-fry each side in butter, for 5 minutes.
Add mushrooms and carrots (cut in strips). Pour 250-350 ml of Vegeta Chicken Liquid Stock and cook the fillets for about 20 minutes.
Add capsicum (cut in strips) and grated ginger. Cook for another 5 minutes.
Add spinach and cook for 1-2 minutes. Add corn flour (previously mixed with 50 ml of water & remaining Vegeta Chicken Liquid Stock) and cook for a few minutes.
Serve with rice noodles.
You can always replace fillets with other parts of chicken meat, and rice noodles with different pasta.