1 yellow capsicum, seeded and cut into thin slices lengthways
350g mixed mushrooms, such as shiitake, Swiss browns, shimeji, button, oyster
200g snow peas, trimmed and halved lengthways
Spring (green) onions, thinly sliced, to serve
Coriander leaves, sliced chilli and steamed rice, to serve
Method
Place chicken, cooking wine or white wine, sesame oil and Teriyaki Marinade in a bowl, mix well and set aside
Heat the vegetable oil in a wok over medium high heat. Add garlic and ginger and stir fry for about 10 seconds, taking care not to burn
Add red onion and capsicum and stir fry for about 1 minute. Add mushrooms and cook until just tender. Transfer mushroom mixture to a plate
Drain chicken (reserve marinade) and stir fry with the snow peas for about 1 minute or until chicken is cooked
Return the mushroom mixture to the wok with the reserved marinade, and toss to combine, making sure all ingredients are well coated with the marinade
Serve in individual bowls, scattered with spring onion, sliced chilli and coriander leaves. Serve rice separately
Tips & Hints
Variation: substitute Kikkoman Honey & Soy Marinade & Sauce if desired, substitute pork stir fry strips if desired, it's important not to over-cook the vegetables. They should be tender, but still crisp. This adds texture as well as colour to the dish
