Chicken and Vegetable Stir Fry

Ingredients

2 tsp sesame/olive oil

2 chicken thigh fillets, trimmed &cut into thin strips

1 brown onion, cut into thin wedges

1 red capsicum, cut into thin strips

150g button mushrooms sliced

1/2 bunch broccolini, cut into 4cm lengths

1 cm piece fresh ginger, peeled, finely grated or chopped • 1 garlic cloves, finely chopped

1/2fresh birdseye chilli, deseeded thinly sliced

3 tsp salt-reduced soy sauce

3 tsp oyster sauce

50g bean sprouts, to serve

Coriander leaves, to serve

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Directions

Heat wok over high heat for about 1 minute Add little amount of oil and swirl it around the wok to coat the entire cooking surface and heat for 30-60 seconds or until hot. Add the chicken strips and stir-fry for 1-2 minutes or until the chicken is sealed and just cooked. Transfer the chicken to a plate and set aside.
Add the remaining oil to the wok and heat until hot. Add the onion and capsicum and stir-fry for 2 minutes
Add the mushrooms and broccolini and stir-fry for a further 2 minutes. Add the ginger, garlic and chillies. Season with salt and stir-fry for 1 minute or until aromatic
Add the soy sauce, oyster sauce and toss for about 1 minute. Return the chicken to the wok and stir until the vegetables and chicken are coated with the sauces and the vegetables are tender crisp.
Remove the wok from the heat, toss through the bean sprouts and coriander