1. Take chicken cubes in a bowl. Add salt, 1 tsp pepper powder, green chillies and lemongrass. Mix well. Add ginger-garlic paste, 1 tsp soya sauce and oyster sauce and mix well. Set aside to marinate for 15-20 minutes.

2. Cut cucumber into flower shape slices and place in a bowl of cold water. Deseed bell pepper, cut into thin juliennes and place in same bowl. Finely slice spring onion with greens into thin juliennes and put in the same bowl. Mix.

3. Shred basil leaves and add in the same bowl. Mix again.

4. Spread Saffola Classic Masala Oats on a plate. Evenly coat the marinated chicken cubes in it.

5. Heat sufficient oil in a kadai. Deep-fry chicken cubes till golden and crisp. Drain on absorbent paper.

6. Transfer the vegetables from the water to another bowl. Add remaining soya sauce, lemon juice, salt, remaining pepper powder and roasted peanuts. Toss gently.

7. Place the prepared salad on a serving dish and put the fried chicken cubes along it. Drizzle sweet chilli sauce on top and serve immediately.