MUSHROOM STIR FRY
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.