Creamy Chicken & Mushroom Stir Fry

- from Laura Virgoe

 

Serves 2

 

1 small red onion finely chopped

1tbsp My Secret Kitchen Oak Smoked Rapeseed Oil
2 chicken breast fillets cut into small strips
½ tsp My Secret Kitchen Secret Wild Garlic Spices
125g mushrooms sliced
150g baby corn quartered lengthways
100ml double cream
My Secret Kitchen Lemon & Chipotle Spiced Sea Salt to taste
3tbsp My Secret Kitchen White Wine & Porcini Finishing Sauce

 

In a large frying pan or wok soften the onion in the Oak Smoked Rapeseed Oil then add in the chicken & Wild Garlic Secret Spices cook until the chicken has browned all over.  Add in the vegetables & stir fry for 4-5mins.  Stir in the double cream & season with Lemon & Chipotle Spiced Sea Salt.  Allow the sauce to reduce for a few mins before stirring in the White Wine & Porcini Finishing Sauce.

Serve with sauté potatoes (fry in Oak smoked rapeseed oil for extra flavour) and green beans.