This delicious and nutritious dinner can be on the table in half an hour.
30ml tablespoons peanut oil
3 chicken breast fillets, trimmed, cut across the grain into thin strips
1 brown onion, cut into thin wedges
1 red capsicum, seeds removed and cut into thin strips
250g button mushrooms or mushroom caps, sliced
1 bunch broccolini, cut into 4cm lengths
2cm piece fresh ginger, peeled, finely grated or chopped
2 garlic cloves, finely chopped
2 fresh birdseye chillies, de-seeded if desired, thinly sliced
30ml salt-reduced soy sauce
20ml oyster sauce
100g bean sprouts, to serve
Coriander leaves, to serve
Cooked brown rice, quinoa or noodles, to serve
Take your wok and warm it over high heat for 1 minute. Add 15ml of oil and swirl it around to coat the cooking surface. Heat again or another 30 to 60 seconds.
Add half the chicken strips and stir-fry the chicken until it is cooked through (approximately 1 to 2 minutes). Transfer the chicken to a plate and set it aside. Then add most of the other half of the oil and repeat the process with the remaining strips.
Add all remaining oil to the wok and heat over high until it is very hot. Add the capsicum and oil and then stir-fry for 2 minutes.
Add broccolini and mushrooms to the wok and stir-fry for another 2 minutes. Add ginger, garlic and chillies, and then season with salt. Stir-fry for about 1 minute.
Add the oyster sauce, soy sauce and water. Toss for approximately 1 minute. Return the chicken to the wok and stir until the chicken and the vegetables are coated and the vegetables are tender crisp.
Remove the wok from the heat, toss in the bean sprouts and coriander, and serve immediately with brown rice, quinoa or noodles.