Ingredients
1 tbsp rice bran oil
1 cup fresh mushrooms, sliced
2 cups chopped broccoli florets
1 cup snow peas
250 g sliced water chestnuts, drained
480 g button mushrooms, halved
1 tbsp rice bran oil
2 tsp garlic, minced
500 g skinless, boneless chicken breast cut in strips
1 tbsp cornflour
1 tbsp sugar
2 tbsp soy sauce
2 tbsp SIDS RASPBERRY VINEGAR
¼ cup chicken stock
1 tsp garlic salt
Directions
Heat 1 tablespoon of oil in a wok or large frypan over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, water chestnuts, snow peas and button mushrooms. Cook and stir for about 5 minutes. Remove from wok and set aside. Clean off the wok/frypan.
Heat the remaining tablespoon of oil in the wok until it begins to smoke. Stir in the garlic and cook for a few seconds until it turns golden-brown. Add the chicken and cook for about 5 minutes until there is no pink in the centre of the chicken.
In a small bowl, stir together cornflour, sugar, soy sauce, SIDS RASPBERRY VINEGAR and chicken stock. Pour over the chicken and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy.
Return the vegetables to the wok/frypan and toss with the sauce until all coated. Serve immediately and ENJOY.
