|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|
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.