Shiitake Mushroom Chicken

Ingredients:

- 4 pieces chicken breasts

- 3 tbsp canola oil

- 2 cloves garlic, minced

- 3 stalks green onion, chopped

- 6 shiitake mushrooms, sliced

- 1 cup chicken stock (water)

- 2 tbsp gluten-free soy sauce

- 1 tbsp gluten-free corn starch

- 1 tbsp sugar

- 1 tbsp oregano

- 1 tsp thyme

- 1/2 tsp pepper

- 2 tsp salt

 

Preparation

- Cut chicken into 1 inch by 1 inch cubes. Rinse in water. Marinate chicken with 1 tsp salt and set aside for 30 minutes.

- In a small bowl, add soy sauce, corn starch, and sugar together and mix well.

- In a skillet, heat oil on medium-high. Brown chicken on both sides. Take chicken out and place on a plate.

- In the same skillet, heat the remaining oil on medium heat. Stir fry green onion and garlic until the aroma of the onion start to come out. Add mushrooms and continue to stir for 3 minutes.

- Add the chicken back to the skillet. Add chicken stock, oregano, thyme, pepper, and salt. Bring the soup to a boil. Reduce heat to simmer for 30 minutes.

- Mix sauce ingredients into skillet. Stir well and simmer for 2 more minutes.