Allergy free chicken and shiitake mushroom stir fry recipe

Ingredients

• 1 tbsp olive oil
• 1 double chicken breast, thinly sliced
• 2 cloves garlic, minced
• 2cm fresh ginger, minced
• 100-150g shiitake mushrooms, thinly sliced
• 1 small broccoli, cut into florets
• ½ cup water
• ¼ cup allergy free hoisin sauce substitute
• 1 tbsp fish sauce or ½ tsp salt mixed with 1 tbsp water
• 1-2 tsp hot chilli sauce, to taste
• 2 packets 325g SlimPasta spaghetti, drained
• 100g snow peas, sliced
• ½ red capsicum, sliced
• 2 tsps corn flour

Method

• In a wok, heat the olive oil over medium-high heat
• Add the chicken, garlic and ginger and cook until the chicken is white.
• Add the shiitake mushrooms and broccoli and cook until they begin to soften.
• Stir in the water, hoisin sauce substitute, fish sauce and chilli sauce, reserving a couple of tbsps.
• Bring the sauce to a simmer.
• Whisk the corn flour through the reserved sauce and add the mixture to the wok.
• Add the spaghetti and toss to combine.
• Simmer until the sauce thickens.
• Finally, add the snow peas and capsicum and cook until tender.
• Serve immediately.