Asian Chicken and Mushrooms

Can a savory, sophisticated Asian chicken dish be this easy? Try it for yourself and find out

2 min read November 9, 2016

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.