1. Cut the chicken breast into strips and mix with ginger paste, garlic paste, vinegar, salt and pepper. Marinate for 1 hour.
2. Meanwhile, slice the mushrooms. Cut the capsicums into halves, discard the seeds and cut into thin strips.
3. Combine oil and garlic in a microwave safe dish and cook on full power for 1 minute.
4. Add chilli powder, vinegar and Soya sauce, cook for 30 seconds.
5. Add mushrooms, capsicums and onion and cook for 5 minutes, stirring twice.
6. Place the chicken with the marinade in another microwave safe dish.
7. Cook covered on full power, for 6-8 minutes.
8. Add the vegetable mixture to chicken and microwave on full power for 2 more minutes.
9. Serve hot with low GI pasta. (1/2 cup cooked pasta for each serving)

Serves: 4