Quick Oyster Sauce Chicken & Veggie Stir-Fry

• Meanwhile, slice zucchini into half-moons. Thinly slice long chilli (if using). Cut chicken thigh 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.

• 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 and 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.