400g Chicken thigh fillets
½ cup flour
4 drops Sesame oil
¼ cup kecap manis
1 tsp soy sauce
1 tsp fish sauce
½ tsp ginger paste
½ tsp garlic paste
juice of 1 lemon
1 capsicum, sliced
½ head broccoli, cut into florets
1 bok choy, chopped
1 red onion, sliced


Dust chicken in flour using a zip lock bag. Let the OZ pig wok heat up, then add oil and chicken, fry this for about 2-3 minutes.

Meanwhile, combine sesame oil, kecap manis, soy sauce, fish sauce, ginger, garlic and lemon juice in a bowl.

Once the chicken has got some colour, remove from the wok and place on the Oz Pig warming plate. Toss the vegetables and half of the sauce in the wok for 3 minutes, add the chicken and remaining sauce, fry until chicken is fully cooked.