Step 1

Cut chicken into bite sized pieces, about 1 in cubed.

Step 2

Heat 2 tablespoons of oil in a large skillet.

Step 3

Add the onions and cook until the onions are tender and clear.

Step 4

Place the flour, freshly ground pepper and garlic salt in a bowl.

Step 5

Dredge the chicken tenders in the flour mixture to coat all sides.

Step 6

Put the chicken pieces in with the onions and oil. (You may have to add a little more oil if too much gets adsorbed by the flour coating.)

Step 7

If you are adding fresh mushrooms, toss them into the skillet just as the chicken browns on one side. (If using canned mushrooms, add them later.)

Step 8

Continue to cook until chicken is brown on all sides.

Step 9

Mix the coconut milk, Worcestershire sauce, Tabasco and catsup.

Step 10

Pour the sauce over the chicken mixture in the skillet.

Step 11

Stir to mix well.

Step 12

Reduce heat to simmer.

Step 13

If using canned mushrooms, mix in the canned mushrooms, including juice, now.

Step 14

Cover and continue simmering for about 30 minutes stirring often.

Step 15

If the sauce gets too thick, add a little white wine.

Step 16

Serve over jasmine rice and it’s not only dairy free but gluten free, too.