Chicken Oat Porridge

Wash, dry, and slice chicken breast thin, then marinate with salt, pepper, soy sauce, oyster sauce, starch, water, and sesame oil.

Cut mushrooms, onion, and spinach into pieces and slice carrot into thin strips the night before.

When you wake up in the morning, boil a full kettle of water before cooking.

Heat olive oil in a non-stick pan over medium-high heat, stir-fry marinated chicken until half-cooked, then set aside.

Add onion and carrot to the pan and stir-fry until onion turns golden and carrot softens slightly.

Add mushrooms and a pinch of salt to help soften them quickly, then stir-fry briefly.

Pour boiling water into the pan, add oats, stir to combine, then cover and simmer for 2 minutes.

Add spinach and the set-aside chicken back into the pan, stirring until spinach softens.

Turn off the heat immediately once spinach is soft, then drizzle with sesame oil before serving.