Serves 4

• 450g Chicken thighs, cut into dice
• 1 red onion, sliced
• 2-3 garlic cloves
• fresh ginger
• 250g white cup mushrooms, washed and sliced
• 1 handful of spinach, or broccolis or peas…
• parsley
• 2 tbsp. gluten free soya sauce
• pepper and chili flakes to taste
• 2tbsp coconut oil

1. Heat coconut oil in a large frying pan, add the onion and fry until translucent, add the garlic and the ginger
2. Add the chicken, cook and browned both sides.
3. Add the vegetables, mushrooms, broccolis, spinach, soya sauce, seasoning, cook, stirring often until mushrooms have softened about 5 minutes.
4. D=Finally, add chopped parsley.

Serve it hot with wild brown rice !