In a medium bowl, combine the soy sauce, oyster sauce, sesame oil, coconut sugar (if using), Mirin (if using), ginger and garlic for the sauce. Set aside.

Season chicken with salt, pepper and 1 tablespoon of the sauce/marinade. Allow to sit while you chop and prep your vegetables.

Select the SAUTÉ function then add coconut oil in the Russell Hobbs DualChef pot. Once oil is hot, add the chicken and allow it to cook for 1-2 minutes. Pour in the remaining sauce along with ⅓ cup water (or chicken broth). Cover with lid.

Once all the pressure is released, carefully unlock the lid. Press the sauté button, then whisk the cornstarch with 2 tablespoons of water until combined and stir into the pot.

Add the broccoli and carrots and cook for 4-5 minutes or until the vegetables are crisp-tender and the sauce has thickened up. Adjust seasonings with salt, pepper or red pepper chilli flakes and / or add more water as needed to thin out sauce. Give everything a final tossing to coat well and serve.

Chef’s tip: If you have a coconut allergy, opt for olive oil or avocado oil.