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 Chicken Stroganoff

This is a quick and easy sauce served on rice!

~ Gluten & Dairy Free ~

Makes 4 Portions

Quick & Easy!


1 cup gluten-free raw white or Jasmine rice

1 cup broth and 1/2 cup water

2 chicken breasts, cooked and sliced

1 onion, chopped

2 tbsp vegan butter 

2 cups mushrooms, chopped

2 cups vegetable or chicken broth

1 tbsp rice flour

1 tbsp Dijon mustard

3/4 cup canned coconut milk


Option: Garnish with a sprinkle of chopped green onion


1) Bring water and broth to a boil. Add rice to boiling water and let simmer for 20 minutes with the lid on. Remove from heat and let sit for 10 minutes.  Once the rice is cooked set aside.

2) Sauté onions and mushrooms in vegan butter for 5-7 minutes. Add broth, rice flour and Dijon mustard. Simmer for 10 minutes until the sauce begins to thicken. Then add coconut milk, stir and let simmer for another 5-10 minutes. 

3)  The warm chicken needs to be sliced and added to the sauce. 


4) Serve sauce on cooked rice.

So much flavour!

Mushroom Stroganoff IMG_7115 (2).JPG
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