Marinate chicken tenderloins in combined Five Tastes Curry Paste and 1 tablespoon of oil. Refrigerate for 30 minutes.
Heat remaining oil in a wok, add chicken tenderloins and stir fry for 2-3 minutes or until browned.
Add snow peas, spring onions, capsicum and zucchini, stir fry for 2-3 minutes. Add chicken stock and blended cornflour and cook until sauce thickens slightly.
Stir in coriander and serve with steamed rice.