Ingredients

500g chicken breast or thigh, cut into bite-sized strips
1 onion sliced
1 small head of broccoli, cut into small florets
1 medium carrot thinly sliced
1 red capsicum, sliced into strips
2 cloves garlic, minced
2 tbsp oil (divided)

Sauce mix
3 tbsp oyster sauce, 2 tbsp soy sauce, 2 tbsp water, and 1 tsp cornstarch mixed together

Instructions

Heat 1 tablespoon of oil in a large frying pan or wok over high heat. Add the chicken and cook for 3 to 4 minutes until browned and cooked through. Remove the chicken from the pan.

Add the remaining oil to the same pan. Toss in the onion, garlic, sliced carrots, red capsicum and broccoli florets. Fry for 2 minutes, adding a splash of water so the pan creates a little steam to soften the vegetables.

Return the cooked chicken to the pan. Pour the oyster sauce mixture over everything and stir continuously for 1 minute until the sauce bubbles, thickens, and glosses the chicken and vegetables. Remove from heat and serve hot with rice or noodles.

For a vegetarian option, omit the chicken and use tofu or mushrooms and replace oyster sauce with hoisin sauce.