Dice garlic/chilli and fry for 1 min to infuse oil with flavour.

Slice chicken into 1cm wide strips. Add to wok (or pan) and fry over high heat until completely sealed.

Remove chicken and set aside. Slice broccoli, capsicum to bite size pieces and add to wok, stirring over medium-high heat until soft.

Halve baby corn and cut mushrooms in quarters. Add to wok, maintaining heat.

Once all vegetables are softened (approx. 5 mins), add sauces and return chicken to wok, reduce heat to medium. Continue stirring until heated through, adding more of each sauce if dry.

Halve each bok Choy leaf, and add to wok. Stir fry until wilted (1-2 mins).

Remove from heat and serve with rice or noodles.

Note: if you have 30 mins before hand to spare, use oyster sauce to marinate chicken strips before frying.