Ingredients:

• 1 kg – Chicken breast, skinless and boneless
• 3 tsp – Corn oil
• 4 tsp – Corn flour
• 3 medium onions, chopped
• 1 large zucchini, sliced
• 1 large carrot, finely sliced
• 1/2 cup – baby Corn
• 2 cups – Bean sprouts
• 250 gm – snow-peas, cut diagonally into halves
• Marinade:
• 1/2 cup – soya sauce
• 2 tbsp – grated fresh Ginger
• 2 tbsp – teriyaki sauce
• 2 tbsp – sugarfree powder
• 4 Cloves garlic, crushed
• 2 tbsp – Basil (tulsi) leaves

Method:

1. Mix together all ingredients for the marinade in a bowl. Add chicken.
2. Mix well. Cover the bowl with cling film and refrigerate overnight.
3. Remove the chicken from the marinade. Reserve the marinade.
4. Heat a non-stick pan, add the chicken and cook until the chicken is well browned all over.
5. Arrange the chicken on a wire rack and bake in a moderately hot oven for about 25 mins. or until cooked.
6. Slice the chicken breasts diagonally.
7. Heat oil in a non-stick wok.
8. Add onion, baby corn, zucchini and carrot.
9. Stir fry over high heat until cooked.
10. Blend corn flour with reserved marinade and enough water to make 2 cups of liquid.
11. Add to the wok along with the bean sprouts and snow peas.
12. Stir and cook until the sauce boils and thickens a little.
13. Add the chicken to the stir-fried vegetables.
14. Mix and serve hot.