1 kg. chicken breast, skinless and boneless
3 tsp. corn oil
4 tsp. cornflour
3 medium onions, chopped
1 large zucchini, sliced
1 large carrot, finely sliced
A½ cup baby corn
2 cups bean sprouts
250 gms. snowpeas, cut diagonally into halves
A½ 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
Mix together all ingredients for the marinade in a bowl.
Cover the bowl with clingfilm and refrigerate overnight.
Remove the chicken from the marinade.
Reserve the marinade.
Heat a non-stick pan, add the chicken and cook until the chicken is well browned all over.
Arrange the chicken on a wire rack and bake in a moderately hot oven for about 25 mins. or until cooked.
Slice the chicken breasts diagonally.
Heat oil in a non-stick wok.
Add onion, baby corn, zucchini and carrot.
Stir fry over high heat until cooked.
Blend cornflour with reserved marinade and enough water to make 2 cups of liquid.
Add to the wok alongwith the bean sprouts and snow peas.
Stir and cook until the sauce boils and thickens a little.
Add the chicken to the stir-fried vegetables.
Mix and serve hot.