Thai chicken with stir fried veg

2 tablespoons oyster sauce
2 tablespoons fish sauce, or light soy sauce
2 teaspoons dark or light muscavado sugar
1 red chilli, de-seeded and finely sliced
2 garlic cloves, finely sliced
1 tablespoon lime or lemon juice
4 x 125g (4 1/2 oz) skinless, boneless chicken breasts, cut into chunks.
2 tablespoons of stir fry oil (veg oil will do if you can't get hold of this))
stir fry veg, fresh or frozen
soy sauce and pepper

Mix oyster sauce, fish sauce or soy sauce, sugar, chilli, garlic and lime or lemon juice in a non metallic bowl. Add chicken and toss to coat. Cover and chill for at least 30 minutes, or preferably, overnight.
Heat half the oil in a large frying pan. Add chicken mixture. Stir fry over a medium heat until chicken is cooked. Turn heat down to low while you cook the veg.
Add remaining oil in a wok and add the veg. Stir fry until cooked, but crunchy. Season with soy sauce and pepper and serve with the chicken.

sounds nice

ooh i can do this one