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 on high heat. Add the sliced mushrooms. Sprinkle on a pinch of salt and ⅛ teaspoon of white pepper. Cook for about 2 minutes, then flip and cook for another 2 minutes. Remove mushrooms from pan.

Cook Chicken. Add the remaining one tablespoon of oil into the same pan. Add the chicken to the pot in a single layer. Let it cook on one side for about 5 minutes. Flip and cook for another 4-5 minutes. Remove chicken from pot.

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

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

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

Add Back Chicken. Add the cooked chicken back into the pot and bring to a simmer. Simmer for about 5 minutes.

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