Chinese Chicken and Mushrooms 🥢

You guys already know the shpiel... love Chinese food, hate the MSG and oil. Chicken and mushrooms is my go-to order when I order Chinese takeout, so I wanted to recreate it at home. I hope you enjoy this fresh, homemade Chinese dish!

Ingredients:

Neutral oil (avocado, peanut, canola, vegetables)

1 lb chicken

Soy sauce

Mirin

4 tbsp hoisin sauce

Cornstarch

1/2 cup broth

3 tsp sugar

16 oz of any combo of mushrooms (I like baby Bella and shiitake)

1 onion

6-7 cloves garlic

2 tsp ginger

Scallions, for garnish

Sesame seeds, for garnish

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Directions:

Start by cutting your chicken into thin slices. Place into a bowl and pour in 1 tbsp soy sauce, 1 tbsp mirin and 1 tbsp cornstarch. Mix and set aside for 15 minutes.

While waiting cut all the veggies. Slice the onion into thin slices. Cut the mushrooms into a diverse set of cuts: some in slices, some in quarters and some whole. Crush the garlic and the ginger. Set aside.

In a bowl, mix together the hoisin sauce, 2 tbsp mirin, 2 tbsp soy sauce, the broth sugar and 2 tsp cornstarch. Make sure all the cornstarch is mixed in completely.

Now, heat a large frying pan over medium high heat with a tbsp neutral oil. Add in the chicken in an even layer with no overlap. Allow to sear for 1-2 mins per side, resisting the urge to move it around too much. Continue in shifts until all the chicken is finished cooking and remove from the pan.

In the same pan, add in the mushrooms. Sauté until soft and then add the onions. Sauté until the onions are soft, ~5 mins. Add in the garlic and ginger and cook until fragrant, ~2 mins. Add in the sauce and stir together. Simmer until the sauce begins to thicken and then add in the chicken. Mix together.

Serve over any kind of rice, garnish with sesame seeds and scallions. Enjoy!