(cauliflower, boiled peas, carrots and capsicum)
For the sauce:
Oil 2 tbsps
Garlic (chopped) 1 tbsp
Green chilies (chopped) 1 tbsp
Soya sauce 4 tbsps
Cornflour 1 tbsp
Water 1/4 pint
Chinese salt a pinch
Preparation of the sauce:
Heat the oil, add garlic and chopped chilies. Fry for a few seconds.
Add the soya sauce and cornflour with a little water.
Now add the remaining water and pour the mixture into the pan with garlic and chillies. Bring it to boil.
Let it simmer for a minute then add Chinese salt and little salt to it.

Method:

In a large frying pan heat the cooking oil and add the vegetables and saute over high heat for 3 to 4 minutes.
When the vegetables are done, set aside.
Marinate the chicken in lemon juice and ginger for 2 hours.
On slow fire cook the chicken pieces till it becomes tender.
Add the cooked chicken pieces in the already prepared sauce and cook for few seconds.
In a serving dish arrange the boiled rice. Spread the chicken mixture over the rice and garnish it with sauteed vegetables.