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

• 4 tbsp sweet chilli sauce
• 4 tbsp finely chopped fresh coriander / cilantro
• 2 tbsp Worcestershire sauce, see my free-from recipe link below
• 180 grams couscous (I use gluten-free corn couscous)
• 500 ml hot vegetable stock
• 500 grams chicken, cubed
• 4 spring onions / scallions, sliced
• 250 grams mushrooms, sliced
• 320 grams frozen peas
• 100 grams spinach

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

sweet chilli sauce, fresh coriander cilantro, worcestershire sauce, couscous, spring onions, mushrooms, frozen peas, spinach

Taken from cookpad.com/us/recipes/342007-vickys-chicken-mushroom-spinach-stir-fry-gluten-dairy-egg-soy-free (may not work)