Description
A comforting and easy-to-make dish featuring tender chicken and mushrooms in a savory-sweet sauce, perfect for weeknight dinners.
Ingredients
- Boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- Fresh mushrooms, sliced thin (Cremini or white button)
- Garlic, minced
- Fresh ginger, grated or finely minced
- Low-sodium soy sauce
- Oyster sauce or hoisin
- Chicken broth or water
- Cornstarch
- Brown sugar or honey
- Rice vinegar
- Vegetable oil or another neutral oil
- Optional: scallions or sesame seeds for garnish
Instructions
- Prepare the ingredients by cutting the chicken, cleaning the mushrooms, and mincing the garlic and ginger.
- Heat a large skillet or wok over medium-high heat with 1 to 2 tablespoons of oil.
- Brown the chicken in a single layer for about 2 minutes, then stir and cook until mostly cooked through, about another 2 minutes. Remove from the pan and set aside.
- Sauté the sliced mushrooms in the same pan until they release their liquid and start to brown, around 5 minutes. Add garlic and ginger in the last minute.
- Pour in the soy sauce, oyster sauce or hoisin, chicken broth, brown sugar, and rice vinegar. Stir and bring to a simmer.
- Slowly whisk in the cornstarch slurry, allowing the sauce to thicken for 1-2 minutes.
- Add the chicken back to the pan and toss to coat in the sauce, cooking until heated through, about 2 minutes.
- Garnish with scallions or sesame seeds and serve over steamed rice or noodles.
Notes
For best results, do not crowd the pan when browning the chicken. Adjust sauce to taste as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg