Chicken and broccolini with oyster sauce

SERVES 4 PREP AND COOK TIME 30 MINUTES 1½ tablespoons vegetable oil

6 large (750g) chicken thigh fillets, sliced thinly

3cm piece fresh ginger, peeled, chopped finely

2 cloves garlic, chopped finely 1 medium (170g) red onion, cut into wedges

1 medium (200g) red capsicum, seeded, cut into strips

1 bunch (200g) broccolini, cut in half crossways, then stems cut in half lengthways (see Julie’s tip)

⅓ cup (100g) oyster sauce 2 tablespoons salt reduced soy sauce

1 Place a large wok or frying pan over medium-high heat. Add oil; stir-fry chicken for about 8 minutes until browned and cooked through. Remove from wok; set aside in a bowl.

2 Lower heat to medium. Add ginger and garlic, stirring constantly, for 1 minute. Place vegetables in wok; stir-fry for 1-2 minutes. Add sauces to wok, with cooked chicken and any juices in the bowl. Stir-fry until hot. Serve with jasmine rice, if desired. Not suitable to freeze or microwave.