Recipe Detail

Prep 4 minutes | Cooking Time 15 mins | Serves: 4

400g chicken breast fillet, trimmed

3 tsp fish sauce

1 tsp brown sugar

1 red chilli, finely chopped

1 lime, juiced

olive oil cooking spray

400g button mushrooms, trimmed

1 bunch broccolini, trimmed, roughly chopped

100g snow peas, trimmed, shredded

1 cup fresh Thai basil leaves

Cooked Basmati rice, to serve

STEP 1: Thinly slice the chicken across the grain. Combine the fish sauce, brown sugar, chilli and lime juice in a bowl. Add the chicken and toss well to coat. Cover and refrigerate for 10 minutes.

STEP 2: Heat a wok over high heat until hot. Spray wok lightly with oil. Drain the chicken, reserving the marinade. Add one-third of the chicken to the hot wok and stir-fry for 2 minutes or until golden. Remove to a plate and repeat twice with oil and remaining chicken.

STEP 3: Heat the wok until hot. Spray the mushrooms with oil then add to the hot wok. Stir-fry 2-3 minutes until light golden. Add the marinade and cook 2 minutes. Add the broccolini and stir-fry 1 minute then add the snow peas and return the chicken. Stir-fry for 1 minute. Remove from the heat, add the basil, toss to combine and serve over rice.

Recipe courtesy of Australian Mushroom Growers