Season chicken. Add 1 teaspoon of the minced garlic and 1 teaspoon of ginger to the chicken. Add a quarter teaspoon of salt and ¼ teaspoon of ground white pepper. Toss to combine. Set chicken aside.

Sauté Mushrooms. Pour 1 tablespoon of oil into a pot, preferably a cast iron pot on high heat. Add the sliced mushrooms. Sprinkle on a pinch of salt and ⅛ teaspoon of white pepper. Let it cook on one side for about 2 minutes then flip to the other side and let it cook for another 2 minutes. Remove mushrooms from pan.

Cook Chicken. Add the remaining one tablespoon of oil into the same pan in which you cooked the mushrooms. Spread using a wooden spoon to ensure the oil completely coats the bottom of the pot. Add the chicken to the pot in a single layer. Let it cook on one side for about 5 minutes. Flip the chicken to the other side and let it cook for another 4-5 minutes. Remove chicken from pot. Some oil should be left in the pot.

Sauté Onions. Add the onions to the pot and sauté for about 2 minutes until translucent. Add the remaining garlic and ginger to the pot and stir for about 1 minute until translucent. Add the tomato paste and stir for about a minute.

Add Water and Stock Cubes. Add 2 cups of water then stir. Add the stock cubes, remaining salt and stir to combine well. Bring to a simmer.

Add Peanut Butter. Add the peanut butter to the pot and stir well until well combined. Add in the remaining 1 cup of water and stir to combine.

Add Back Chicken. Add the cooked chicken back into the pot and bring to a simmer. Simmer for about 5 minutes. Taste to ensure seasoning is perfect. If you like the stew a little lighter, add more water (note that it thickens as it cools).

Add Veggies. Add the mushrooms back into the pot, stir to combine then add the spinach into the pot and stir. Let it simmer for 1 minute then turn off the heat.