Vickys Chicken, Mushroom & Spinach Stir-Fry, Gluten, Dairy, Egg & Soy-Free
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Vickys Chicken, Mushroom & Spinach Stir-Fry, Gluten, Dairy, Egg & Soy-Free

Stir-frying is a favourite way of mine to use up things leftover in the fridge. My kids prefer couscous to rice but you could serve over rice or noodles instead. If I'd had a carrot to use up I would have shaved it into thin slices with a vegetable peeler and added it with the mushrooms as the dish could use a bit extra colour

Vicky@Jacks Free-From Cookbook

Ingredients

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

Steps

15 mins
  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

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  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

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  3. Cover with clingfilm and let sit while you get on with the stir-fry

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  4. Spray a frying pan with oil and stir-fry the spring onions and mushrooms for 3 minutes

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  5. Add the marinated chicken and stir-fry for 6 minutes or until cooked through

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  6. Add the peas and fry a further 2 minutes then stir the spinach through until it wilts down

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  7. Fluff up the couscous with a fork then serve the stir-fry over it

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