In a clean chopping board dices the chicken in 2cm cubes
In a large bowl, combine chicken, oyster sauce and soy sauce. Set aside for 15 minutes.
In a clan chopping board, Peal the onion and dices, peal and crushed the garlic, reserve
Wash and chop the bok choy, remove the head of the broccoli and discard the stalk, reserve
Heat the oil in o wok over a medium heat , add the onion, salt and cook until translucent, add the garlic and cook for 2 minute.
Increase heat to high add the chicken with the marinade then stir fry until light golden brown, about 10 minutes.
Stir in water, pepper and sugar. Add bok choy, broccoli, baby sweet corn and cook stirring until soft, mix the corn starch with equal parts of water and pour in, cook until sauce is thicken.
«Cap Chay can be served with rice or noodles, and if prefered, garnish with coriander and chilli to bring extra flavor to your stir-fry.»