Step 1

Heat a wok over high heat. Add 2 tsp of oil and half the mushrooms and until they start to colour. Remove from heat and transfer to a plate. Repeat with 2 tsp oil and remaining mushrooms.

Step 2

Add 2 tsp oil to the hot wok. Add half the chicken and stir-fry for 1 minute or until golden. Remove from heat and transfer to a plate. Repeat with 2 tsp oil and remaining chicken.

Step 3

Add the remaining oil and sugar snap peas to the wok. Stir-fry for 30 seconds, then return the mushrooms and chicken to the heart. Add the hoisin sauce and stir-fry until well combined and chicken is cooked through.

Step 4

Stir through the peanuts if using. Remove from heat and serve with rice.