Blanch baby chickpeas until cooked, remove, drain.

Saute onions, garlic and red chilies until fragrant. Add chopped chicken, cook until it changes color.

Add tomato sauce, oyster sauce and KEWPIE Spicy Tomato Salad Dressing, cook until cooked and thickened.

Arrange the chickpeas on a serving plate, flush with the sauce. Serve.