Fry mushrooms and chicken while frying with an easy recipe – cooks in 7 minutes

I found a super simple two-step recipe online that only takes seven minutes to cook, but with a few substitutions and additions.

The original chicken casserole was a good combination of chicken, red pepper and mangetout – but some of these ingredients were not in my fridge.

Fortunately, even the creator of the recipe – Nick Nairn of BBC Good Food – said: “Feel free to modify the recipe.” And so I did.

I wasn’t going to make a trip to the local store, and I wasn’t going to jump in the car and go to the nearest big box store; no, I was going to use what I had at home.

This meant I replaced the mushrooms and broccoli with red pepper and mangetout and added spinach and spring onions.

Original chicken recipeIngredientsOne tablespoon of olive oilOne clove of garlic, choppedTwo chicken thighs, thinly slicedHalf a red pepper, seeds removed, thinly slicedOne tablespoon of soy sauce30 g mangetout, green beans or sugar snap peas100 ml of chicken brothOne nest of egg noodles cooked according to package instructionsMethod

Heat the oil in a large frying pan or wok and fry the garlic and chicken until brown all over. Add the pepper to the pan and stir-fry for two to three minutes.

Mix in soy sauce, mangetout and chicken broth. Continue to stir-fry over medium-high heat for three to four minutes or until the chicken is cooked through. Add the cooked noodles and mix until smooth.

My modified recipeIngredientsOne tablespoon of olive oilOne clove of garlic, choppedTwo chicken thighs, thinly slicedHalf a broccoliOne tablespoon of soy sauceA handful of spinachMushroomsRed cabbage (optional)100 ml of chicken brothOne nest of egg noodles cooked according to package instructionsServe with spring onionsMethod

Starting in the same way, in a wok heated with oil, I cooked the mushrooms first.

While the mushrooms were cooking, I boiled a pot and then poured boiling hot water through a colander over half a head of broccoli.

The rest of the boiled water is used to cook the egg noodles according to the instructions on the package.

Then I chopped the florets and put them in the wok with the mushrooms; after it is cooked i put this mixture in a bowl.

Now I added more oil to the wok to fry the seasoned chicken and garlic until cooked, then I added the mushrooms and broccoli back.

The next step was to mix in the soy sauce, spinach, red cabbage and chicken broth; I continued to fry on medium heat for four minutes. Then add the boiled eggs.

My recommendations for next time are to add ginger – because the classic combination of garlic, soy sauce and ginger is a winner – and remove the red cabbage.

Further improvements can be made if you want to share your top recommendations in the comments section.

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