Mongolian chicken and vegetables

Method

1. Slice chicken thighs and marinate with Chinese five spice, tapioca, Japanese seasoning, garlic, ginger and peanut oil. Set aside to infuse flavours, then strain and set marinade aside.
2. Heat half of the sesame oil in a large fry pan, slowly add chicken thighs and stir-fry in two batches for two to three minutes or until lightly coloured and cooked through. Remove and set aside.
3. Clean down the fry pan, add the remaining sesame oil and the onions. Gently cook until golden and soft.
4. Add cooked chicken, chopped capsicums and carrots.
5. Add marinade, hoisin sauce and soy sauce, stir-fry for two to three minutes until the sauce thickens.
6. Sprinkle stir-fry with freshly steamed snow peas and sesame seeds.
7. Serve with freshly steamed rice.