Chicken Breast with Stir-Fried Vegetables

4 chicken breasts halves, skinned
olive oil
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon tomato sauce
2 tablespoons lemon juice
1 tablespoon oyster sauce
1 tablespoon sugar
1 teaspoon chilli sauce, or one chilli, deseeded and finely chopped
1 clove garlic crushed
1 Chinese cabbage or several roots of bok choy, sliced
12 brown mushrooms, cleaned and sliced
1 red pepper, deseeded and chopped
6 spring onions, sliced diagonally

Preheat the oven to 180C. Mix together the soy sauce, sesame oil, tomato and oyster sauces, lemon juice, sugar, garlic and chilli and set aside.

Put a tablespoon of oil in a pan and, when hot, add the chicken breasts. Cook for about 6 or 7 minutes each side and remove to a plate and keep warm in the oven, sprinkling with a couple of tablespoons of the sauce.

Wipe out the pan, add a little more oil and saute the mushrooms, pepper and spring onions for two or three minutes, then add the Chinese cabbage. Stir-fry a couple of minutes until tender and hot then pour over the remaining sauce.

Serve in a bowl, topped with the sliced chicken breasts. To make a more substantial meals, add some Asian noodles, cooked as per packet directions.