Hoisin mushroom and chicken stir-fry

  • 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
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
  cup hoisin sauce
 ½ cup roasted salted peanuts, optional
 cooked jasmine rice, to serve

Directions

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

Hoisin mushroom and chicken stir-fry

Tags:

 Asian, Chicken, Dinner, Quick n Easy, Rice

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