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Mushroom Chicken with Brown Sauce (Portion Fix/21 Day Fix)

5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Ingredients Method

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

Method
 

Velveting the Chicken
  1. Cut chicken into bite-sized slices.
  2. Add cornstarch to chicken and massage into all pieces.
  3. 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
  1. 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.
  2. 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
  1. Quickly add all the sauce ingredients to the pan and stir well. Cook for 2 minutes.
Thickener
  1. Mix cornstarch and water and add to the pan. Cook till thickened.
Portion Fix/21 Day Fix Container Counts for a serving of 1 ½ cups: 1R, 1G,1 oil teaspoon