Vibrant Vegetable Stir-Fry with Spiced Chicken and Parsley

1.In a small bowl, mix the soy sauce, oyster sauce, sesame oil, water, and cornstarch (if using) to create the stir-fry sauce. Set aside.

2.Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat. Add the diced chicken breast, season with salt and black pepper, and stir-fry for 3-4 minutes until golden and just cooked through. Transfer chicken to a plate and set aside.

3.Add the remaining 1 tablespoon of oil to the wok. Add chopped shallots and minced garlic, stir-frying for 30 seconds until fragrant.

4.Add the broccoli florets and stir-fry for 2-3 minutes until they turn bright green and start to soften, but remain crisp.

5.Sprinkle in the ground cumin, ground coriander, smoked paprika, and chili flakes (if using). Stir well to coat the vegetables in the spices.

6.Return the cooked chicken to the wok. Add the baby spinach and stir-fry everything together for 1-2 minutes, until the spinach wilts and the chicken is heated through.

7.Pour in the prepared stir-fry sauce. Toss everything quickly to coat, allowing the sauce to thicken slightly and glaze the ingredients, about 1 minute.

8.Remove from heat and immediately fold in the chopped fresh parsley, reserving a little for garnish.

9.Serve hot over steamed jasmine or brown rice if desired. Garnish with extra parsley and a sprinkle of freshly ground black pepper.