Heat oil over medium heat.

Slice Chicken into strips.

Sprinkle stock over chicken pieces, with an even coverage. To help you get the right amount, taste a little bit of stock, before sprinkling.

Place chicken strips into hot pan, rotate them once browned on the bottom. Try to achieve a nice crispy brown finish.

Meanwhile prepare you salad on each plate, for however many people. Provide dressing on the side if desired.