• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook broccoli florets, tossing until tender, 6-7 minutes. 
• In the last 2 minutes of cooking time, add baby spinach leaves and cook until 
just wilted, 1-2 minutes. 
TIP: Add a dash of water to the pan to help speed up the cooking process.  

• Meanwhile, in a small bowl, combine oyster sauce, the brown sugar and water.
• Cut chicken tenderloins into 2cm chunks.
• In a medium bowl, combine chicken, Asian BBQ seasoning and a drizzle of  
olive oil. 

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, add 
chicken and cook, tossing occasionally, until browned and cooked through (when 
no longer pink inside), 5-6 minutes.
• Return cooked veggies to pan, then stir in oyster sauce mixture and cook, until 
slightly thickened, 1-2 minutes. Season with pepper.
• Microwave basmati rice until steaming, 2-3 minutes.  

• Divide rapid rice between bowls.
• Top with Chinese chicken and veggie stir-fry.
• Sprinkle over crispy shallots to serve. Enjoy!