- Serves: 4
- Preparation: 15 minutes
- Cooks In: 12 minutes
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Ingredients
2 ½ tbsp peanut or vegetable oil
300 g cup mushrooms, thickly sliced
300 g chicken breast, thinly sliced
150 g sugar snap peas, topped
⅓ cup hoisin sauce
½ cup roasted salted peanuts, optional
cooked jasmine rice, to serve
Method
1
Heat a wok over high heat until hot. Add 2 teaspoons oil and half the mushrooms. Stir fry 2 minutes until they start to colour. Remove to a plate. Repeat with oil and remaining mushrooms.
2
Add 2 teaspoons oil to the hot wok. Add half the chicken, stir fry 1 minute until golden. Remove to a plate. Repeat with oil and remaining chicken.
3
Add remaining oil and sugar snap peas to the wok. Stir-fry 30 seconds. Return the mushrooms and chicken. Add hoisin sauce and stir-fry until well combined and chicken is cooked through.
4
Stir through the peanuts if using. Remove from the heat, serve with rice.
TIP
5
You can replace the chicken with beef or pork fillet
Ingredients
2 ½ tbsp peanut or vegetable oil
300 g cup mushrooms, thickly sliced
300 g chicken breast, thinly sliced
150 g sugar snap peas, topped
⅓ cup hoisin sauce
½ cup roasted salted peanuts, optional
cooked jasmine rice, to serve
