Heat a wok or large frying pan on a high heat until almost smoking.
Add the oil and the chicken, tossing quickly to cook. After 3 minutes, add the vegetables and stir-fry sauce and toss or sauté for 2 minutes.
Add the greens and stir-fry for a further 1 minute, so the leaves don’t wilt completely and still retain some of their fresh texture.
Sprinkle over sesame seeds and serve immediately with noodles or steamed rice.
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