Teriyaki Mushroom Stir-fry Recipe

These savory, Japanese-inspired teriyaki mushrooms with rice are a quick and easy vegetarian weeknight dinner. They're light, healthy and filling, plus one-pan!

Ingredients
Protein

• 1 Chicken Breast chopped into 5cm strips

Carbohydrates

• 1 serving of Soba noodles
• Bunch of Kale, chopped
• Bunch of Broccolini, cut into thirds with ends chopped off
• 1/2 cup button Mushrooms
• 1 capsicum

Fats, sauces and spices

• Juice of 1 lemon
• 1/4 cup Tamari (gluten free) or soy sauce
• 2 tbsp Olive Oil
• 1 tsp Sesame Oil
• 1 tsp grated ginger
• 2 cloves garlic minced
• 1 tbsp Honey
• Salt and Pepper to taste

Method

1. Add oil to pan and add chicken to seal
2. Meanwhile, cook soba noodles to package directions
3. Add garlic, broccolini, capsicum, kale and salt and pepper to taste. Cook until tender – around 5 minutes
4. Whisk together olive and sesame oil, lemon, ginger and honey
5. Add cooked soba noodles to pan of vegetables.
6. Add sauce, toss to coat evenly and enjoy!