Creamy Mushroom Chicken

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 cup, chopped or 160g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger root

  Raw

  2 tbsp or 12g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  6 thigh, bone removed or 564g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

• Vinegar

  Cider

  2 tbsp or 30g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Cornstarch

  1 ½ tbsp or 12g

• Water

  Plain, clean water

  1 tbsp or 15g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Sesame seeds

  Seeds, whole, roasted and toasted

  3 tbsp or 45g

Directions

1. Heat a large rimmed skillet or pot over medium heat with half of the olive oil. Once hot, add the diced onion and cook until soft, about 3-4 minutes.
2. Add the finely chopped mushrooms and cook for 8-10 minutes, stirring occasionally, until they have released most of their moisture and begin to brown.
3. Add the minced garlic and ginger and sauté for another 1-2 minutes until fragrant. Move the veggies to the perimeter of the pan.
4. Add remaining oil along with the chicken thighs. Slightly brown the outside of the chicken for about 2 minutes on each side.
5. Add the coconut milk, soy sauce, vinegar, and red pepper flakes, and stir to combine. Bring to a simmer over medium heat, then cover, reduce heat to low, and simmer for 15-20 minutes until the chicken is fully cooked to an internal temperature of 165°F.
6. To thicken the sauce, mix the cornstarch with water in a small bowl to make a slurry. Pour this into the pan, stir, and bring back to a simmer. Continue simmering uncovered, stirring frequently, for 4-5 minutes to slightly thicken the sauce.
7. Serve garnished with finely sliced scallions and sesame seeds.

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