Chicken, Courgette and Mushroom Stir-Fry
3 boneless, skinless chicken breasts or 6 chicken thighs, cut into strips
2tbsp hoi sin or teriyaki sauce
2tbsp light soy sauce
2 garlic cloves, peeled and crushed
1 red onion, peeled and thinly sliced
1 large carrot, peeled and cut into matchsticks
1 small courgette, cut into matchsticks or sliced
115g (4oz) mushrooms, sliced
75g (3oz) beansprouts
1tsp ground coriander
3tbsp vegetable or sunflower oil
1. Put the strips of chicken in a bowl. Mix together the hoi sin sauce, soy sauce, coriander and garlic and pour over the chicken, turning the pieces over until they are well coated. Cover the bowl with cling film and leave to marinate in the fridge for several hours or until ready to cook.
2. Heat 2tbsp of the oil in a wok or large frying pan and stir-fry the red onion for 3 minutes. Add the carrot, stir-fry for 2 minutes, then add the courgette and mushrooms and stir-fry for 3 minutes. Tip the vegetables out of the pan on to a plate and set aside.
3. Add the remaining tablespoon of the oil to the pan. Lift the chicken out of the marinade and stir-fry for 2 minutes. Add the beansprouts, stir-fry for 1 minute, then return the vegetables to the pan.
4. Toss everything together over the heat for 1-2 minutes until piping hot. Serve at once with noodles or rice.