150g broccoli florets, blanched briefly and plunged into ice water then drained
8 baby corn, sliced thickly
150g yellow zucchini, roughly cut
1 red capsicum, cut into big cubes
50g carrots, sliced
15 sweetpeas
8 fresh button mushroom, halved
3 cloves, chopped garlic
Oil for cooking
150ml stock or water
1 tbsp cornstarch mixed with 3 tbsp water, for thickening
2 tbsp AYAM™ Oyster Sauce
1 tbsp AYAM™ Light Soy
½ tsp AYAM™ Dark Soy
2-3 small dashes AYAM™ Pure Sesame Oil
Method
Heat 3 tbsp oil in a wok and sear the chicken till half cooked, set aside and add a bit more oil if needed.
Stir-fry garlic till fragrant and add in the chicken and rest of the veg followed by the seasoning. Stir-fry over high heat for 1-2 mins add in some stock or water, cover, and cook for 1 minute.
Remove lid, adjust seasoning to taste and stir the cornstarch slurry into the simmering sauce to thicken. Bring to a quick boil, turn off heat and dish out to serve with steamed rice.
Serves 4 | 
Prep 30 min | 
Cook 10 min
