3 Spring Onions, diced
1/2 free range chicken breast, diced finely
1/2 head of broccoli, cut into florets
1/2 Zucchini, diced
4 mushrooms, sliced
Handful of sugar snap peas
1 18g (individual) sachet miso soup paste
Chilli to taste
1. Heat oil in wok at highest heat. Fry spring onions and chicken breast until just cooked.
2. Add vegetables, one type at a time until all cooked.
3. Once all cooked, add miso paste and turn of heat, stirring through until all coated. Add a splash of water if required.
4. Top with chilli and enjoy!