• For the sauce:

• 1 cup water or 250 ml
• 2 cubes MAGGI® Chicken Less Salt Bouillon
• 2 teaspoons light soy sauce
• 1 tablespoon thai sweet chili sauce
• 1 tablespoon oyster sauce
• 2 teaspoons corn flour

• Chicken and vegetables:

• 2 tablespoons vegetable oil
• 500 g boneless and skinned chicken breasts, cut into thin slices
• 1½ cups mushrooms or 150 g, sliced
• 2 teaspoons fresh ginger, chopped
• 2 cloves garlic, crushed
• 1 medium carrot or 100 g, cut into thin slices
• 1 medium red bell pepper or 150 g, sliced
• 150 g broccoli, cut into florets
• 1 cup spring onions or 100 g, sliced

Preparation

Combine water, MAGGI® Chicken Less Salt Bouillon cubes, soy sauce, chili sauce, oyster sauce and corn flour in small bowl. Stir well to form the sauce and set aside.

Heat vegetable oil in a frying pan or wok, add chicken slices, mushroom slices, ginger and garlic and stir-fry the ingredients over medium heat for 4-5 minutes or until the chicken sticks change their color.

Add carrot slices, bell pepper slices and broccoli florets. Continue stirring for 3-4 minutes or until the vegetables are tender crisp.

Pour the sauce over the chicken and vegetables and cook with constant stirring for 2 minutes or until the sauce thickens. Stir in the spring onions then remove from heat.

Serve with cooked rice or noodles.