SAUTEED CHICKEN, MUSHROOMS AND PATCHOI

Ingredients

3 – 4 large chicken breasts, boneless and skinless, rinsed

2 – 3 tbsp green seasoning

2 – 3 pimento peppers, seeded and chopped

4 cloves garlic, peeled and chopped

3 blades shadon beni, chopped

Few dashes Worcestershire sauce

2 – 3 tbsp soy sauce

½  tsp pepper sauce

2 tbsp ketchup

Juice of 1 lime

½ tsp salt

½ tsp ground black pepper

1 bundle patchoi, leaves washed and chopped

10 – 12 white button or cremini mushrooms, cut in quarters

½ cup chicken stock or water

2 tbsp oil

1 oz butter

Directions

1. Cut the chicken breasts into large chunks. Place in a bowl.
2. Add the green seasoning, peppers, garlic, shadon beni, soy sauce, Worcestershire sauce, pepper sauce, ketchup, lime juice, salt and black pepper. Let marinate for at least 1 - 2 hours.
3. Heat oil in a pan over medium high heat.
4. Add the chicken and let cook for a few minutes, turning the chunks ever so often to brown on all sides. Add the mushrooms and butter. Mix well. Add the patchoi, and mix into the chicken. Add the chicken stock or water. Cover and let cook for another 10 – 15 minutes or until the chicken and vegetables are tender, stirring occasionally.
5. Add the butter and mix. Taste and adjust seasonings. Simmer for 5 more minutes. If mixture is too dry you can add a little more stock.
6. Serve hot with white rice.