Chicken & bok choy stir-fry

Heat 1 tsp sunflower oil in a wok. Stir fry 1 crushed clove garlic, 1 sliced small onion, 1 sliced small chilli and 100g lean chicken thigh fillet. Add 4 halved asparagus spears, 2 halved baby bok choy, 2 tsp each soy sauce and oyster sauce. Stir until just tender. Serve with ½ cup cooked brown rice.