Mushroom Chicken with Brown Sauce (Portion Fix/21 Day Fix)
Ingredients
Velveting the Chicken
- 2 teaspoons cornstarch
- 1 pound chicken, sliced into bite-sized pieces
Mushrooms, Onions, Chicken
- 2 teaspoons olive oil
- chicken, rinsed and dried well
- 2 cups sliced mushrooms
- 2 cups sliced onions,
Brown Sauce
- ¾ cup chicken broth
- 3 Tablespoons soy sauce
- 2 teaspoons garlic powder
- 1 teaspoon oyster sauce
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- ½ teaspoon powdered ginger
- ½ teaspoon pepper
Thickener
- 2 teaspoons each, cornstarch and water mixed
Instructions
Velveting the Chicken
- Cut chicken into bite-sized slices.
- Add cornstarch to chicken and massage into all pieces.
- Let it marinate for 10-12 minutes. Then rinse the chicken in a colander until the water runs clear. Dry the chicken off with layers of paper towels. Get as much moisture out of it as you can.
Mushrooms, Onions, Chicken
- Quickly sear the chicken in olive oil for 1 minute. Turn the heat down and put a lid on the pan and simmer for 5 minutes.
- Turn the heat back up under the chicken, then add the mushrooms and onions. cook them for 5 more minutes or till the chicken is no longer pink at all.
Brown sauce
- Quickly add all the sauce ingredients to the pan and stir well. Cook for 2 minutes.
Thickener
- Mix cornstarch and water and add to the pan. Cook till thickened.