Sticky Sweet Chilli Chicken

• Meanwhile, thinly slice red onion (see ingredients) and capsicum. Chop broccoli (see ingredients) into small florets. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, garlic, broccoli and capsicum with a dash of water, tossing, until tender, 5-7 minutes. • Transfer to serving bowls, season and cover to keep warm.

• While the veggies are cooking, slice chicken breast into thin strips. • In a medium bowl, combine chicken strips and Asian BBQ seasoning (see ingredients). • Return frying pan to high heat with a drizzle of olive oil. • Cook chicken strips, tossing occasionally, until browned and cooked through (when no longer pink inside), 3-4 minutes. • Stir in sweet chilli sauce, the vinegar and the water and simmer, until bubbling, 1 minute.