Chinese Chicken and Mushroom
Chicken sauteed with mushroom, oyster sauce, and a little bit of sesame oil. This dish comes together in 30 minutes or less.
Servings: 6 people
- 2 lb chicken thighs cut into 1 inch pieces
- ½ tsp granulated sugar
- ½ tsp salt
- 2 tsp corn starch
- 3 cloves garlic minced
- ½ oz ginger minced
- 2 tbsp water
- 5 shiitake mushrooms quartered
- ½ yellow onion cut into chunks
- 2 tbsp oyster sauce
- ¼ tsp sesame oil
Marinate chicken with 1/2 tsp cornstarch, sugar, and salt for 10 minutes.
Add chicken, ginger, and garlic to a pan with a tablespoon of oil over high heat. Sear chicken for 1 minute.
Lower heat to medium. Cover and let the chicken cook for 8 minutes. This helps the chicken cook through and stay juicy.
While the chicken is cooking, combine the rest of the corn starch (1 ½ tsp) and water. Mix and set aside.
After 8 minutes, increase the heat to high. Stir in the mushrooms and onion. Let it cook for 5 minutes.
Add the oyster sauce and corn starch slurry from step 4. Cook for 1 minute.
Add the sesame oil and mix together. Taste the dish for seasoning and add more salt if it tastes bland. Serve with a side of rice.
Calories: 351kcal | Carbohydrates: 5g | Protein: 25g | Fat: 25g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 476mg | Potassium: 378mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg