Thai-Style Chicken & Asian Veg Stir-Fry

• Meanwhile, combine oyster sauce, sweet chilli sauce, the vinegar and a 
splash of water in a small bowl.
• Using paper towel, pat chicken breast and cut into 2cm chunks.
• In a medium bowl, combine chicken breast, lemon pepper seasoning, 
cornflour (see ingredients) and a generous pinch of salt. 

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook Asian 
stir-fry mix until tender, 4-5 minutes. Transfer to a plate.
• Return the pan to high heat with a drizzle of olive oil.
• When oil is hot, dust off any excess flour from chicken and cook, tossing 
occasionally, until browned and cooked through, 5-6 minutes.
• Add the oyster sauce mixture and return the cooked veggies to the pan, 
tossing to combine, 1 minute. 

TIP: Cooking the meat in batches over a high heat helps it stay tender.