Ingredients: 500 g chicken breasts, cut into thin slices, 1 tablespoon vinegar, white, 2 tablespoons grated ginger, fresh, ¼ cup coriander leaves or 15 g, chopped, 2 tablespoons vegetable oil, 1 cup fresh baby corn or 100 g, halved lengthwise, 1 medium red bell pepper or 150 g, cut into thin slices, 1 cup fresh green peas or 75 g, 2 small spring onions, sliced, For the sauce: 2½ teaspoons corn flour, dissolved in 1½ cups or 375 ml of water 1 cube Maggi Chicken Bouillon 1 tablespoon oyster sauce 2 tablespoons soy sauce Preparation: Combine chicken, vinegar, ginger and chopped coriander in a bowl. Cover and marinate in fridge for 1 hour. Heat oil in a large nonstick pan or wok, add and cook chicken stirring over high heat for 3-4 minutes or until chicken is cooked. Add baby corn, bell pepper and green peas and stir for 2 minutes. Combine the sauce ingredients in a small bowl then add to the pan, bring to boil and stir then simmer for 2 minutes. Stir in the spring onions and serve with cooked noodle or white rice.