KIKKOMAN ANISEED STIRFRY
Pour a tablespoon of olive oil in your wok and rub it in so there is no excess oil left.
Cut 1 X packet chicken breast into strips and into the wok
Then pour bout 100 ml kikkoman in
(This Japanese seasoning has a very specific smell and might put you off from cooking with it, but trust me it so worth it and it won’t linger.)
Add the aniseed to the mix and stir so that the chicken soaks up the kikkoman and binds with the aniseed.
Stir for a few mins so there is no sauce in the pan.
Cut a palet of mushrooms and add.
(The mushrooms add moisture so your chicken won’t dry out)
Stir for a few mins
Now add the stirfry mix.
Remember not to add the pineapple since it doesn’t agree with aniseed.
Stir until veggies is crispy or to your liking.
RECIPE AND PHOTO: Samantha Metcalfe
