Name: Mushroom stir-fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Special Diets
Ingredients: peanut oil for frying; 4 chicken breasts sliced into strips; 1 tbsp fresh ginger grated; 1 chilli finely sliced; 1 tsp fresh garlic; 1 tbsp hoisin sauce; 1 tbsp soy sauce; 200 g Denny Exotic Mushroom Mix; 1 onion sliced; 1 cup zucchini sliced; 1 cup baby corn sliced in half; 1 cup mangetout cut in half; 300 g Denny Sweet & Sour Cook-In Sauce; noodles cooked, to serve; peanuts toasted, to serve; spring onion sliced, to serve

Recipe Disclaimer

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Ingredients (16)

	peanut oil — for frying
4	chicken breasts — sliced into strips
1 tbsp	fresh ginger — grated
1	chilli — finely sliced
1 tsp	fresh garlic
1 tbsp	hoisin sauce
1 tbsp	soy sauce
200 g	Denny Exotic Mushroom Mix
1	onion — sliced
1 cup	zucchini — sliced
1 cup	baby corn — sliced in half
1 cup	mangetout — cut in half
300 g	Denny Sweet & Sour Cook-In Sauce
	noodles — cooked, to serve
	peanuts — toasted, to serve
	spring onion — sliced, to serve

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Method:

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.