Peanut oil, for frying

4 free-range chicken breasts, sliced into strips

1 Tbsp ginger, grated

1 chilli, finely sliced

1 tsp garlic, crushed

1 Tbsp Hoisin sauce

1 Tbsp soy sauce

200g DENNY Exotic Mushrooms

1 white onion, sliced

1 cup zucchini, sliced

1 cup baby corn, cut in half

1 cup mangetout

1 x 300g DENNY Sweet & Sour Cook-In Sauce

Noodles, toasted cashew nuts & spring onions for serving


In a wok or a large sauté pan on high heat, add some peanut oil and fry garlic, ginger and chilli for a minute. Add the chicken pieces and brown. Pour in the soy sauce and hoisin. Cook until chicken is cooked through and well glazed.

In a fresh batch of peanut oil, fry the onions and mushrooms. Add the zucchini, baby corn & mangetout. Mix.

Add the cooked chicken to the pan and pour in the DENNY Cook-In Sauce. Cook for a few minutes until everything is well coated in the sauce and the veggies are slightly tender.

Serve the stir fry on a bed of freshly cooked noodles and top with toasted cashew nuts and spring onion.

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