Vickys Chicken, Mushroom & Spinach Stir-Fry, GF DF EF SF NF
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
Vickys Chicken, Mushroom & Spinach Stir-Fry, GF DF EF SF NF
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
Open in Cookpad AppSteps
- 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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