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Ingredients requirements Vickys Chicken, Mushroom & Spinach Stir-Fry, GF DF EF SF NF:

1. Take - Marinade
2. You need 4 tbsp sweet chilli sauce
3. Get 4 tbsp of finely chopped fresh coriander / cilantro
4. Need 2 tbsp of Worcestershire sauce, see my free-from recipe link below
5. Require for Couscous
6. Get 180 grams - couscous (I use gluten-free corn couscous)
7. Provide 500 ml - hot vegetable stock
8. Get Stir-Fry
9. Get 500 grams for chicken, cubed
10. Get 4 spring onions / scallions, sliced
11. You need 250 grams - mushrooms, sliced
12. Give 320 grams - frozen peas
13. Prepare 100 grams spinach

This recipe for Chicken with Chinese Mushrooms is so good and so authentic, your Chicken with Chinese Mushrooms. Chicken sauteed in white wine, lemon and butter gets a boost from mushrooms in this rendition of a classic. Trying the mushroom chicken at Panda Express made me realize that the best solution to recreating one of my favorite childhood dishes is to stir fry the ingredients instead of braising them. Juicy, pan seared chicken with mushroom gravy.

Vickys Chicken, Mushroom & Spinach Stir-Fry, GF DF EF SF NF steps:

1. Mix the marinade ingredients together and toss the cubed chicken in it. Cover and let sit in the fridge for an hour or until ready to cook
2. When ready to cook, take the chicken out of the fridge. Put the couscous in a bowl and pour over the hot vegetable stock
3. Cover with clingfilm and let sit while you get on with the stir-fry
4. Spray a frying pan with oil and stir-fry the spring onions and mushrooms for 3 minutes
5. Add the marinated chicken and stir-fry for 6 minutes or until cooked through
6. Add the peas and fry a further 2 minutes then stir the spinach through until it wilts down
7. Fluff up the couscous with a fork then serve the stir-fry over it

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