Five-spice chicken and vege stir-fry

1 Heat olive oil in a large wok or deep non-stick frying pan set over high heat. Sprinkle chicken with spice and, adding to wok (or pan) in batches, stir-fry for 3-4 minutes, or until almost cooked through. Remove from pan and set aside.

2 Add vegetable mix and bok choy stems to wok with ¼ cup water. Stir-fry for 4-5 minutes, or until veges are tender and water has evaporated.

3 Return reserved chicken to wok with bok choy leaves, oyster sauce and half the chilli (add an extra 1/4 cup water to thin sauce, if necessary). Stir-fry mixture for 2 minutes or until chicken is cooked and veges are heated through.

4 Meanwhile, microwave rice according to packet instructions and divide among 4 bowls. Top rice with chicken stir-fry, garnish with remaining chilli and serve.