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can (300g) PREGO® Chicken Mushroom Sauce
tablespoon ground white pepper
teaspoon Chinese five-spice powder
button mushrooms, sliced
cloves garlic, chopped
large carrot, peeled, halved and sliced 1 cm thick
spring onions, shredded finely
steamed jasmine rice, to serve
Place chicken in a bowl and season with salt, pepper, and five-spice powder.
Heat half the oil in a large frying pan on high. Cook chicken, turning until browned all over. Remove from pan.
Heat remaining oil in the pan. Cook mushrooms for 2-3 mins until golden. Add garlic and carrot. Cook for 2 mins. Stir in sauce and 1 cup water. Bring to a simmer.
Return chicken to the pan and simmer on low heat for 25-30 mins, stirring occasionally until cooked through
Sprinkle top with spring onions and serve with steamed rice.