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  • 1 tablespoon vegetable oil

  • 500 g chicken thigh fillets cut into strips

  • 1 medium Zucchini sliced

  • 1 red capsicum

  • 1 cup broccoli floret

  • 150 g button mushrooms sliced

  • 1 cup sugar snap pea tops removed

  • 3 tablespoons Kikkoman Less Salt Soy sauce

  • 3 tablespoons honey

  • coriander leaves or snow pea shoot to serve


  • 1.

    Heat oil in a large non-stick frypan or wok on medium heat. Add chicken and cook until browned. Remove from frypan and set aside. Reduce heat, add vegetables and cook for 4-5 minutes until just tender. Return chicken to pan and combine with vegetables. Just before serving, stir in the Less Salt Soy Sauce and honey, making sure chicken and vegetables are well coated and sauce is heated through. Serve on individual plates topped with coriander leaves or snow pea shoots, with a large bowl of jasmine rice.

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