Method
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Make the sauce; whisk the oil, fish sauce, oyster sauce, soy sauce, garlic, ginger and cornflour with 50ml cold water until well combined.
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Heat 1 tbsp of the oil in a wok or large frying pan over a high heat until hot. Stir-fry the chicken until golden and cooked through (6-10 minutes), then set aside in a bowl.
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Heat the rest of the oil, at the peppers, carrots and stir-fry for a minute. Then add the muchrooms and stir-fry for another minute or two, until the mushrooms are mostly cooked.
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Add the courgette, stir, then add the chicken. Add the source and stir-fy until the sauce has thickened (check the courgette is cooked enough).
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Serve with brocolli, and sprinkle over sesame seeds.