An easy one-pot of creamy goodness made in minutes with our Chicken-Style Strips, mushrooms and classic herbs. Serve with your choice or either rice or noodles.
In a large saucepan, add the olive oil and sauté the onions for 3 minutes over medium heat.
Add the Fry’s Chicken-Style Strips and cook until golden brown, whilst tossing.
Add 2 Tbsp flour and cook for 30 seconds, stirring constantly.
Gradually add the stock, soy sauce, lemon juice, and tomato paste, while stirring at the same time.
Stir until mixture becomes thick and bubbly.
Add the mushrooms, thyme, sage, and salt. Stir to combine.
Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.
Add the orange juice and simmer for 4 more minutes.
Add the coconut cream, 1 Tbsp of flour, black pepper, and parsley and cook on low for an additional 5 minutes. Taste and adjust seasoning if needed.
Garnish with more parsley and serve with rice or noodles.