Firsty place the 2 Chicken Breasts in the Oven to Roast.
Cut your Carrots into think matchsticks and Courgette into 1 1/2 Lengths, Wash and slice your Mushrooms
Chop the Ginger, Chilli, Cut the White Onion into chunks and Slice the Spring Onion
Once Chicken cooked take out of the oven and set aside to cool slightly before cutting into Strips/Slices
Heat the Wok with a spoonful of Sesame Oil, Once spitting hot place in your White Onion, Chilli and Ginger, fry until they take on some colour (2min)
Place in your carrots and fry for 5mins over a highheat, if you like a crunch knock off 1 minute
Add the courgette and continue to fry for a further 1 minute
Add the Spring Onion and your Pre-Cooked Chicken, mix in wok and fry for 1minute
Now add the Oyster Sauce Mix and cook till the sauce is warm ( 2mins )
Reduce cooking time by Pre-Cooking your Chicken Breasts in Advance, Slice and Leave aside till your ready to cook.
Serve with Egg Fried Rice or Noodles
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