How to Cook Perfect Vickys Chicken, Mushroom & Spinach Stir-Fry, GF DF EF SF NF

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

You can cook Vickys Chicken, Mushroom & Spinach Stir-Fry, GF DF EF SF NF using 13 ingredients and 7 steps. Here is how you cook that.

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

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

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

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.