Ingredients
The following ingredients have 4 Servings
- 2 1/2 tbs peanut or vegetable oil
- 300g cup mushrooms thickly sliced
- 300g chicken breast thinly sliced
- 150g sugar snap peas tops removed
- 1/3 cup hoisin sauce
- 1/2 cup roasted salted peanuts *optional
- cooked jasmine rice *to serve
Instruction
- Heat a wok over high heat. Add 2 tsp of oil and half the mushrooms and until they start to colour. Remove from heat and transfer to a plate. Repeat with 2 tsp oil and remaining mushrooms.
- Add 2 tsp oil to the hot wok. Add half the chicken and stir-fry for 1 minute or until golden. Remove from heat and transfer to a plate. Repeat with 2 tsp oil and remaining chicken.
- Add the remaining oil and sugar snap peas to the wok. Stir-fry for 30 seconds, then return the mushrooms and chicken to the heart. Add the hoisin sauce and stir-fry until well combined and chicken is cooked through.
- Stir through the peanuts if using. Remove from heat and serve with rice.
