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In a hot wok quickly seal the sliced chicken and remove from the pan.
Stir fry your onions and capsicums for 2 minutes, then remove from wok.
Put a splash of extra light olive oil in wok and cook mushrooms until browned.
Place chicken back into wok, add crushed garlic, bean sprouts then capsicums.
Pour in the Kikkomans sauce and the water and bring to a boil then thicken with the arrowroot (make a smooth paste with equal quantities of arrowroot and cold water) and serve.
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