Shiitake Chicken with Orange & Ginger Sauce
( SERVES 4 )

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Regional Newspapers 22/3/2013

½ cup	Water
2 Tbsp	Shiitake mushrooms, (5g) dried

1 Tbsp	Rice bran oil
400 g	Chicken breasts, skinned, boned, thinly sliced
2	Capsicums, one green, one red, seeded and thinly sliced
125 g	Button mushrooms, thinly sliced
3 cloves	Crushed garlic

Soak shiitake mushrooms in hot water for 30 minutes.
Combine all ingredients for sauce in a bowl. Mix well.
Heat oil in a non-stick wok. Stir-fry chicken for two minutes, in batches if required.
Remove to a plate. Drain shiitake and squeeze dry. Add peppers, shiitake and button mushrooms and garlic to pan.
Stir-fry for one to two minutes. Return chicken to pan. Mix sauce ingredients again then stir into wok.
Cook, stirring constantly, until thickened. Great served over noodles or rice.

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