Sticky Chicken and Shiitake Stir Fry

Cook time 15 minutes
Servings 4


2 tbsp vegetable oil

2 chicken thighs, skinless and boneless, cut into strips
50g dried shiitake mushrooms, soaked in 1 cup of hot water for 10 minutes
½ an onion, thinly sliced
4cm knob of ginger, cut into thin matchsticks
2 cloves of garlic, finely sliced
1 small red chilli, finely chopped (optional)
28g Continental chicken stockpot
Handful snow peas, trimmed and halved diagonally
Steamed rice, to serve

1 tbsp soy sauce
1 tbsp Shaoxing wine
2 tbsp honey
1 tsp sesame oil

Sticky Chicken and Shiitake Stir Fry


In a bowl whisk together all of the sauce ingredients.

Drain mushrooms and remove the woody stalk and cut into quarters. Reserve ½ cup of the soaking liquid.

Heat a wok over high heat and add the vegetable oil, then cook the chicken in batches, just to seal, and then remove from wok. Now add the onion, ginger, garlic and chilli to the wok and toss until fragrant and just starting to change colour, then add the mushrooms, followed by the chicken. Toss to combine and then add the stock pot, the sauce and the reserved mushroom soaking liquid. Bring to the boil for 1 minute or until it the sauce thickens, then add the snow peas. Toss once to coat then remove from the heat.

Serve with steamed rice.