4 cloves garlic, minced
450 g skinless, boneless chicken breasts, cut crosswise into thin strips
1/2 red, yellow and green pepper, cut crosswise into strips
200 g mushrooms, sliced
200 g onions, diced
400 g dried figs, quartered
1/2 teaspoon coarse ground black pepper
1/2 teaspoon salt
2 tablespoon fresh parsley, chopped
2 tablespoon fresh basil leaves, chopped
7.5 dl chicken stock
juice of 1/2 lemon

Heat oil in a heavy frying pan and saute the garlic. Stir fry chicken in hot oil over medium heat for 3 minutes or until the juices run clear. Add peppers, mushrooms and onions; cover and steam until tender. Stir in figs, seasoning, parsley, basil and stock. Leave to cook for a further 5 minutes. Remove from heat; stir in lemon juice and serve immediately with rice or noodles.