4 tbs peanut oil
500g chicken breast, sliced
3 cloves garlic, crushed
2 carrots, thinly sliced
1 red capsicum, sliced into think batons
250ml oyster sauce
2 tbs soy sauce
2 cups water
2 tsp cornflour
2 shallots, sliced
In a hot wok, add peanut oil and fry chicken in two separate bathes until golden and set aside.
Fry onions, garlic, carrots, broccoli and capsicum together for 3 minutes. Add chicken back into pan.
Pour oyster sauce and soy sauce into the pan and toss to coat.
Stir cornflour into water and add to the pan until sauce thickens (approx. 3 minutes).
Serve on noodles or rice garnished with shallots.