Asian Chicken and Mushrooms
Photography by Hudi Greenberger.| Food and prop styling by Renee Muller
The best part of this dish is that I only get one pot dirty and the whole thing takes about 30 minutes from beginning to end. I usually get the mushrooms going then take care of the chicken while the mushrooms are cooking and mix up the sauce while the chicken is browning. This is great served over rice or quinoa.
INGREDIENTS
SERVES 6
- 4 boneless skinless chicken breasts cut into 1-inch (2½-cm) pieces
- 6 oz (170 g) cremini mushrooms (also known as mini portobello)
- salt and pepper to taste
- ½ cup flour
- 1 tsp garlic powder
- 1 tsp ground ginger
- ½ tsp salt
- 2 Tbsp canola oil
Sauce
- 4–6 cloves garlic crushed
- 4 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2 Tbsp brown sugar
- 2 Tbsp teriyaki sauce
- 2 Tbsp mirin or cooking sherry
PREPARATION
In a small bowl combine the sauce ingredients and set aside. Halve the mushrooms and brown in a large frying pan sprayed with cooking spray and season with salt and pepper. Remove the mushrooms from the frying pan. Combine flour garlic powder ginger and salt and toss with the chicken in a large ziplock bag until the chicken is coated. In the same frying pan add 1 Tbsp of oil and cook the chicken in batches so all sides are browned and they’re cooked through. You may need more oil midway. Once all the chicken is done put all the chicken back into the pan add the mushrooms back in and pour in the sauce. Let the sauce come to a bubble and thicken about 5 minutes.
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