Chinese Chicken & Veggie Stir-Fry

While the rice is cooking, finely grate the ginger. Cut the zucchini into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Trim the snow peas and slice in half. Thinly slice the chicken breast into 1cm strips.

In a small bowl, combine the oyster sauce, soy sauce, and water (for the sauce).

In a large wok or frying pan, heat a drizzle of olive oil over a high heat. Once hot, add the chicken breast and cook, tossing, for 3-4 minutes or until browned. Transfer to a plate. TIP: If your pan is getting crowded, cook in batches for best results!

Return the wok or frying pan to a medium-high heat with a drizzle of olive oil. Add the zucchini and carrot and cook until slightly softened, 3-4 minutes. Add the snow peas and ginger and cook for 1 minute, until fragrant and tender. Add the oyster sauce mixture and cook, stirring, for 1-2 minutes, or until slightly thickened. Return the chicken and add the sichuan garlic paste and a drizzle of rice wine vinegar to the pan and toss together until warmed through.