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The 5-A-Day Menu Planner
by Susannah Blake
Serves 4



    • 1 tbsp. mirin or sherry
    • 1 tbsp. soy sauce
    • 2 tbsp. sunflower oil
    • 2 shallots, finely chopped
    • 2 garlic cloves, crushed
    • 2 tsp. grated fresh gingerroot
    • 2 cups sliced mushrooms
    • 2 skinless, boneless chicken breasts, cut into strips
    • 2 cups broccoli florets
    • 2 cups sugar snap peas
    • 4 carrots, cut into batons
    • handful basil leaves, torn
    • freshly ground black pepper
    • noodles or rice, to serve


Combine the mirin or sherry and soy sauce.

Heat the oil in a wok and stir-fry the shallots, garlic, and ginger about 30 seconds. Add the mushrooms and stir-fry 1 minute, then add the chicken and stir-fry a further 1 minute. Add the broccoli, sugar snap peas, and carrots, drizzle the soy sauce mixture over and stir-fry 2 minutes until the chicken is cooked and the vegetables are just tender but still crisp.

Toss in the basil, season with black pepper, and serve immediately with noodles or rice.

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