Stir-Fried Chicken Mince with Vegetables

In a small bowl, mix the oyster sauce, fish sauce, soy sauce, sugar, and water. Set aside.

Toss the chicken mince with 2 teaspoons of the prepared sauce and let it marinate for 10 minutes.

Heat olive oil in a wok or skillet over medium-high heat. Add the finely chopped garlic and sauté until golden and fragrant.

Stir in the sliced bullet chilli, chopped lemongrass, and kaffir lime leaves. Sauté for a minute until aromatic.

Add the chopped onion and cook until it turns translucent. Next, add the sliced baby corn and sauté for a couple of minutes to soften.

Push the vegetables to the side of the pan and add the marinated chicken mince. Cook for 1-2 minnutes, breaking up the mince as it cooks, until it turns from pink to white.

Stir in the quartered mushrooms and cook for another minute, allowing them to soften.

Pour the remaining sauce over the chicken and vegetables. Stir well to coat everything evenly.

Add the halved cherry tomatoes and cook for another minute, until they soften.

Taste and adjust seasoning if needed (add more soy sauce or chili flakes to taste).

Serve the stir-fried chicken mince and vegetables hot with steamed rice on the side.