1. Prepare a bowl, mix chicken with 3 tbsp of KEWPIE MAYONNAISE ORIGINAL, cornstarch and salt. Stir well.
2. Heat water until boiling, add onion, carrot, and green chili for approximately 1 minute. Remove and drain the water.
3. Heat the remaining KEWPIE MAYONNAISE ORIGINAL on the pan, add the chicken mixture, cook until done. 3 minutes before removing the heat, add carrot, onion, green chili and  oyster sauce, stir well.

Marinated chicken can be made in large quantities and stored in the fridge, to be reprocessed into a variety of menus.

Steps:

• Prepare boneless chicken breast/thighs, put them in a food storage plastic. Add KEWPIE MAYONNAISE ORIGINAL.

• Squeeze the chicken meat until the mayonnaise is evenly distributed. Flatten the meat until the air comes out, cover with plastic and store in the freezer.

• Do not reuse plastic storage bags that have been used
• When ready to cook, defrost the chicken by moving the chicken from the freezer into the refrigerator for about 8 hours
• Cook and consume the thawed chicken on the same day