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Hoisin mushroom and chicken stir-fry

Yields4 ServingsPrep Time15 minsCook Time12 minsTotal Time27 mins

 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

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.


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.


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.


Stir through the peanuts if using. Remove from the heat, serve with rice.


You can replace the chicken with beef or pork fillet

Nutrition Facts

Serving Size 4

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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