Chicken, mushroom and tarragon stir-fry
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Time to make:
$4.15 per serve
(at time of publication)
Full ingredients list:
500g chicken tenderloins, halved
1 tablespoon dried tarragon
1 tablespoon reduced-salt soy sauce
2 tablespoons sweet-chilli sauce
1 1/2 cups couscous
1/4 cup chopped spring onions
3 cups finely sliced mushrooms
2 cups frozen peas
3 cups baby spinach
1/3 cup fresh coriander leaves
Nutritional information (per serve)
Instructions and steps:
Place chicken, tarragon and sauces in a large bowl. Mix well; leave to marinate for 5 minutes.
Step 2 Meanwhile, cook couscous according to packet instructions.
Step 3 Spray a non-stick frying pan with a light coating of cooking oil and set over medium–high heat. Add spring onions and sliced mushrooms to pan; stir-fry until browned. Add marinated chicken and stir-fry until cooked through. Add peas and stir-fry for 2 minutes. Fold spinach through chicken stir-fry.
Step 4 Top couscous with chicken stir-fry, scatter fresh coriander on top and serve.
About this recipe
First published: October 2013