Chicken with Mushrooms

Tender strips of chicken paired with firm mushrooms. A dark, glossy sauce coats every piece with a distinct aroma of soy and sesame.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 301
• Protein: 29 g
• Carbs: 10 g
• Fat: 15 g

Ingredients

• 500 g White chicken ( thinly sliced )
• 200 g Button mushroom ( sliced )
• 100 g shiitake mushroom ( sliced )
• 2 piece Garlic ( minced )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( sliced on a bias )
• 3 tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp Corn starch
• 2 tbsp Peanut oil
• 1 tsp Sesame oil
• 1 tsp White sugar
• 1 tsp Ginger powder
• 15 g Fresh ginger ( peeled and finely minced )

Instructions

1. Product preparation

   Slice the chicken into thin, regular strips. Slice the button mushrooms and shiitakes. Finely mince the garlic and fresh ginger. Cut the spring onions into diagonals.

2. Searing the chicken

   Heat the peanut oil in a wok or skillet until it smokes slightly. Sear the chicken over high heat. The meat should whiten and remain tender; do not look for excessive browning.

3. Cooking the mushrooms

   Remove the chicken and set aside. Toss the mushrooms into the same pan. Sauté them until they lose their water and start to brown. Add the garlic, fresh ginger, and ginger powder at the end.

4. Binding the sauce

   Put the chicken back in. Pour in the mixture of soy sauce, rice wine, sugar, and cornstarch diluted in a little water. Stir vigorously: the sauce should thicken instantly to become translucent and glossy.

5. Finishing

   Turn off the heat. Add the sesame oil and spring onions. The sauce should perfectly coat the spoon and the ingredients without pooling at the bottom of the dish.

Chef's tips

• Do not overcook the chicken at the start, or it will turn out dry. It should just be seared.
• The secret is in the gloss of the sauce: if it is too thick, thin it with a splash of water.

Storage

Keeps for 2 days in the refrigerator. Reheat gently in a pan with a splash of water to restore the sauce's gloss.