Brown the chicken breast fillet in a wok.
Season with pepper and salt and then keep warm in a preheated oven at 50°C. Clean the spring onions and cut into fine rings.
Peel and finely dice the garlic. Remove the seeds from the bell pepper and cut it into small pieces. Core the hot peppers and cut into fine rings. Rinse the corn and kidney beans in a sieve under flowing cold water. Heat the sunflower oil in a wok and sauté the spring onions and garlic.
Add the chili peppers. Drain the corn and kidney beans well and add to the wok. Add the chili sauce. Now pour the broth and add the chicken again. Stir the Mexico pan again well, heat and season with pepper and salt. Serve with rice.