A few hours before you plan to make dinner, coat the chicken in the oyster sauce, soy sauce and garlic, place in an air tight container and place in the fridge.
When you’re ready to cook, heat a wok or fry pan over a medium-high heat and toss the chicken in, stirring till it browns.
Add the vegetables and stir fry for five minutes.
Tip: instead of serving this with rice, try thin egg noodles for an authentic finish!
Take off the heat, add the beansprouts and stir to combine.
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A tasty variation on a classic from The Organised Housewife