Shred the chicken breast into small pieces. If using frozen chicken breast, defrost in cold water for 5 minutes and boil for 15 minutes.

Cut all vegetables into bite-sized pieces. Start with half an onion, then cut the remaining vegetables to similar sizes.

Heat 1 tbsp of vegetable oil and 1/2 tbsp of minced garlic in a deep pan until fragrant.

Add zucchini and carrot to the pan and stir-fry until the zucchini becomes translucent.

Add onion and yellow bell pepper to the pan and stir-fry.

Mix in the shredded chicken breast and 1 tbsp of oyster sauce.