Quick Oyster Chicken & Veggie Stir-Fry with Rice & Fresh Chilli

Ingredients

Instructions

1. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
   • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid.
   • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
   TIP: The rice will finish cooking in its own steam, so don't peek!
2. • Meanwhile, slice zucchini into half-moons. Thinly slice long chilli (if using).
   • Cut chicken breast into 2cm chunks.
   • In a medium bowl, combine chicken and cornflour.
   • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini and broccoli & carrot mix, tossing until tender, 6-8 minutes. Season and transfer to a bowl.
   TIP: Add a dash of water to the pan to help speed up the cooking process.
3. • Return frying pan to high heat with a generous drizzle of olive oil.
   • When oil is hot, shake off excess cornflour and cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.
   • Reduce heat to medium, add ginger paste, cook until fragrant, 1 minute.
   • To pan with chicken, return veggies and add oyster sauce, the brown sugar and a splash of water, tossing to combine, 1 minute. Season to taste.
4. • Divide rice and oyster sauce chicken and veggie stir-fry between bowls.
   • Top with chilli to serve. Enjoy!