For chicken and vegetables stir fry, you will need:

3 boneless chicken breasts
1 small onion
1 cup broccoli florets
1 cup pak choi / bok choy with leaves separated
3 hot chilis
1 small carrot
1 spring / green onion
3 slices of ginger
2 cloves of garlic
2 tbsp tomoato ketchup
1 tbsp bbq sauce
1 tbsp soy sauce
2 tbsp sweet chili sauce
salt
pepper
4 tbsp sunflower oil
1 tbsp corn flour
water

Cut the chicken into thin slices.

Chop or slice onion.

Thinly slice the cloves of garlic and spring / green onion.

Remove the stalks from the chilis and cut each chili into two halves lengthwise. You may want to wear gloves for this if the chilis are very spicy.

Peel and thinly slice the carrots.

Boil a little water in a frying pan. Add the carrots and broccoli and cook for about 2 minutes. Drain and set aside. Wipe dry the bottom of the pan.

Mix the corn flour with 2 tbsp cold water in a cup and set aside.

Put the oil in the pan and stir fry the ginger, onion and garlic for two minutes. Add the chicken, tomoato ketchup, bbq sauce, soy sauce, sweet chili sauce and a little salt and pepper and stir fry on medium high heat for 6 minutes, or until the chicken is cooked through. Add the carrots, broccoli, pak choi / bok choy, chilis, corn flour mixture, chilis and green onion and stir fry for another two minutes, or until the pak choi / bok choy is cooked but not soft. Serve immediately.