3 cups chicken finely sliced (can be breast or thigh)
1 cup chopped broccoli or baby broccoli
1 cup chopped spring onions
1 cup mushrooms or exotic mushrooms of your choice
1 cup yellow capsicum sliced
1 cup red capsicum sliced
½ cup Ebisu Japanese Teriyaki or Premium sauce
1 tsp chopped ginger
1 tsp crushed garlic
1 splash Rice Bran Oil
1 small packet of Winko noodles washed in cold water and drained.
Splash of water
Heat the wok with the oil until its smoking hot, then add the chicken, ginger and garlic and stir till sealed, add the veggies and mushrooms and stir fry for a few minutes. Add the sauce, mix through and add the noodles and a splash of water. Stir and serve immediately.
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