Chicken, mushroom and tarragon stir-fry

Author: Rebecca Johnston

Photographer: Devin Hart

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

500g chicken tenderloins, halved

1 tablespoon dried tarragon

1 tablespoon salt-reduced soy sauce

2 tablespoons sweet chilli sauce

2 cups couscous

spray oil

¼ cup spring onions, chopped

3 cups mushrooms, finely sliced

2 cups frozen peas

3 cups baby spinach

⅓ cup fresh coriandercilantroX, chopped

Instructions

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1 In a large bowl combine chicken, tarragon, soy and chilli sauces. Mix well and set aside for 5 minutes to marinate.

2 Cook couscous following packet directions.

3 Heat a non-stick frying pan and spray with oil. When hot add spring onions and mushrooms. Stir-fry until browned. Add chicken mixture and cook until chicken is thoroughly cooked. Add peas and stir-fry for 2 minutes then fold through spinach.

4 Serve chicken stir-fry on top of couscous and sprinkle with fresh coriander.

Variations

Make it gluten free: Use quinoa instead of couscous and use gluten-free soy sauce and sweet chilli sauce.

Nutrition Info (per serve)

Calories 504 cal

Kilojoules 2110 kJ

Protein 46 g

Total fat 7 g

Saturated fat 2 g

Carbohydrates 60 g

Sugar 6 g

Dietary fibre 10 g

Sodium 330 mg

Calcium 100 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.