500g chicken breast, cut into thin strips
300g closed cup mushrooms, halved
1 red onion, thinly sliced
300g broccoli, cut into small florets
1 red pepper, diced
2tbsp sunflower oil
2tsp sesame oil
200ml teriyaki sauce
4 cups rice noodles
2tsp toasted sesame seeds (optional)
Marinate the chicken in teriyaki sauce for 20 minutes. Drain the chicken but keep the marinade.
Add 1tbsp of the sunflower oil to a wok/frying pan and stir fry the chicken for 2-3 minutes until sealed. Set aside.
Add the remaining oils and fry the onion, mushrooms, broccoli and red pepper for 2 minutes. Return the chicken and marinade to the wok, add a little water. Cook for 1-2 minutes until chicken is cooked. Serve with rice noodles and toasted sesame seeds.