Name: Teriyaki Chicken Stir fry with Mixed Mushrooms & Snow Peas
Prep time: 15 min
Cook time: 5 min
Ingredients: 600g chicken stir fry strips; 3/4 cup (185mL) Chinese cooking wine or dry white wine; 1 teaspoon sesame oil; 3 tablespoons (60mL) Kikkoman Teriyaki Marinade & Sauce; 3 tablespoons (60mL) vegetable oil; 3 garlic cloves, crushed; 3cm (15g) fresh ginger, finely grated; 1 red onion, cut into thin wedges; 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

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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

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

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

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