Mushroom Chicken
Total Time: 45 minutesYield: 4 Servings
Source: drivemehungry.com
Category: Poultry
Ingredients
1 pound Chicken Breast (thinly sliced)1 tablespoon Vegetable Oil
2 cups Mushrooms (sliced)
1 whole Zucchini (sliced into half moons)
2 tablespoons Soy Sauce
1 1⁄2 tablespoon Rice Wine
3 teaspoons Cornstarch
2 teaspoons Brown Sugar
3 tablespoons Chicken Broth
1 tablespoon Oyster Sauce
1 teaspoon Black Vinegar
1 teaspoon Sesame Oil
2 cloves Garlic (minced)
3⁄4 teaspoons Ginger (grated)
1 teaspoon Sesame Seeds
Directions
- In a medium size bowl, combine 1 tablespoon soy sauce, rice wine, 2 teaspoons cornstarch, and 1/2 teaspoon brown sugar then add in chicken. Let this marinate in the fridge overnight.
- Combine chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 1/2 teaspoon brown sugar, 1 teaspoon cornstarch, black vinegar, sesame oil, garlic, and ginger in a small bowl and set aside.
- Heat a wok over high heat. Wait until the pan is hot and then add the vegetable oil and lay the chicken pieces flat in a single layer without leftover marinade. Leave the chicken pieces until you get a golden brown sear, anywhere from 30 seconds to 1 minute. Flip over the chicken and repeat. Remove the chicken from the pan.
- Add the mushrooms and zucchini to the pan and saute for 2 - 3 minutes. Lower the heat to medium and add the chicken back in. Next, stir the sauce and pour into wok. Saute everything together for 1 - 2 minutes until the sauce has thickened. Top with sesame seeds. Serve immediately with white rice.