Chicken and Mushroom Risotto (alternative method)

Serves 4-5 persons

Ingredients:
500g chicken breast meat (large dice)
40g white cap mushrooms (sliced)
40g baby spinach leave
40g white onion (minced)
2 clove garlic (minced)
40g butter 
1 can condensed cream of mushroom soup
2 cups cooked rice (short or medium grain preferably)
1/2 teaspoon basil flakes
1/2 teaspoon oregano flakes
1/4 teaspoon thyme leaves (optional)
1/4 teaspoon dried rosemary (optional)
1/2 cup water

Directions:
1. Heat a deep wok and melt butter. Lower to medium low heat and saute onion and garlic until fragrant.

2. Turn heat to medium high and add chicken breast to wok. Stir fry for 8 - 10 minutes until meat is cooked.

3. Add mushrooms and all herbs and cook for another 1 minute. Lower heat to medium low.

4. Add canned soup to the wok and heat for about 2 minutes. Add rice and mix well.

5. Add baby spinach and cook for another minute. Garnish with dried chili flakes and serve.