Create this savory dish in 30 minutes! Serves 4
INGREDIENTS
- 1 1/2 lb. skinless boneless chicken breasts (or thighs) cut into 1 1/2-inch pieces
- 3 tbsp. soy sauce, divided
- 1 tbsp. plus 1/2 tsp. cornstarch
- 3 tbsp. balsamic vinegar
- 1 tbsp. toasted sesame oil
- 1 tsp. honey
- 1/4 cup plus 2 Tbsp. extra virgin olive oil
- 10 0z. mixed mushrooms (cremini, oyster, and / or king trumpet), torn into bite size pieces
- Kosher salt
- 1 3″-piece ginger, peeled, finely grated
- 4 garlic cloves, finely grated
- 1/2 tsp. crushed red pepper flakes, plus more for serving
- 1 bunch scallions, cut into 1 1/2-inch pieces
- Steamed rice (for serving)
PREPARATION
- Stir chicken, 1 tbsp. soy sauce and 1 tbsp. cornstarch together in a large bowl until starch is dissolved in soy sauce and set aside.
- Stir 3 tbsp. balsamic vinegar, 1 tbsp. toasted sesame oil, 1 tsp. honey, remaining 2 tbsp. soy sauce, remaining 1/2 tsp. cornstarch, and 1/3 cup water in a small bowl and set aside.
- Heat 1/4 cup extra virgin olive oil in a large non-stick skillet (or Wok) over medium-high heat. Add the mushrooms and cook until softened, about 5 minutes. Stir in a piece of kosher salt and continue to cook, stirring often, util mushrooms release their moisture and it evaporates, and mushrooms are deeply browned, about 3 minutes. Transfer to a plate.
- Heat remaining 2 tbsp. extra virgin olive oil in pan over medium high heat. Arrange chicken in an even layer and cook undisturbed, util lightly browned underneath, about 2 minutes. Add ginger, garlic, and 1/2 tsp. crushed red pepper flakes, and cook, stirring often, until combined and fragrant, about 1 minute. Add reserved sauce and cook, stirring often, until thickened, about 3 minutes. Add 1 bunch scallions, and return mushrooms to pan; cook, stirring often, until combined and chicken is cooked through, 1-2 minutes.
- Transfer stir-fry to a platter and top with more red pepper flakes. Serve with steamed rice.
Bon Appetit 😋
