• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook broccoli, 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 2 cm chunks. • In a large 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 Asian BBQ seasoning and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Cook in batches if your pan is getting crowded. • Return cooked veggies to pan, 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 rice between bowls. • Top with Chinese BBQ chicken and veggie stir-fry. • Sprinkle over crispy shallots to serve. Enjoy!