Shiitake Chicken with Orange & Ginger Sauce

Ingredients

½ cup	Water
2 Tbsp	Shiitake mushrooms, (5g) dried (Main)

Sauce

¼ cup	Orange juice
2 Tbsp	Dark soy sauce
2 Tbsp	Water
2 Tbsp	Fresh ginger, finely grated
2 tsp	Oranges, finely grated peel
2 tsp	Sugar
2 tsp	Cornflour

Chicken

1 Tbsp	Rice bran oil
400 g	Chicken breasts, skinned, boned, thinly sliced (Main)
2	Capsicums, one green, one red, seeded and thinly sliced
125 g	Button mushrooms, thinly sliced
3 cloves	Crushed garlic

Directions

1. Soak shiitake mushrooms in hot water for 30 minutes.
2. Combine all ingredients for sauce in a bowl. Mix well.
3. Heat oil in a non-stick wok. Stir-fry chicken for two minutes, in batches if required.
4. Remove to a plate. Drain shiitake and squeeze dry. Add peppers, shiitake and button mushrooms and garlic to pan.
5. Stir-fry for one to two minutes. Return chicken to pan. Mix sauce ingredients again then stir into wok.
6. Cook, stirring constantly, until thickened. Great served over noodles or rice.