250g Soanes boneless, skinless thigh, cut into bite size pieces
2 tbsp fish sauce
1 tbsp oyster sauce
1 tsp sugar
2 tbsp rapeseed oil
2 cloves garlic, minced
2 spring onions, cut crosswise into 1cm pieces
1 small red pepper, sliced
1/2 small onion, thinly sliced
2 tbsp fresh ginger, cut into matchstick sized pieces
Tenderstem broccoli, baby sweetcorn
Cooked rice to serve
1. Mix together the sauces and sugar.
2. Heat a wok or a large skillet over a high heat until very hot. Add the oil and swirl to coat the base of the pan. Add the chicken in an even layer and sear for about a minute. Add the garlic and continue cooking for one minute, stirring constantly.
3. Add the spring onions, pepper, onion, ginger and additional vegetables together with the sauce and sugar mixture. Fry for two to three minutes until the chicken is cooked through and the vegetables are crisp.
4. Serve immediately with your choice of cooked white or brown rice.
Photo for illustration purposes only