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Honey Soy Ginger Chicken Breasts with Mushrooms

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Using basic ingredients to come up with home-cooked lunch. Ginger, soy sauce and honey are great when married together as it is sweet, salty...and has a little bit of a twang from the ginger. lol. Serve it with rice and some stir-fried vegetables. The Great Chicken Cookbook

Ingredients

3 servings

1. Chicken breasts, cubed
2. [Marinade]
3. 1 tsp salt
4. 0.5 tsp pepper
5. 1/4 cup soy sauce
6. 1.5 tbsp oyster sauce
7. 2 tbsp tomato sauce/ketchup
8. 1.5 tsp chicken seasoning
9. half lemon juice (tenderizing the chicken)
10. 1/2 inch ginger, minced
11. 4 cloves garlic, minced
12. [To Cook]
13. 1 tbsp cooking oil
14. 1 chopped onion
15. 1 can chopped button mushroom
16. 3 tbsp honey

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1 tsp dark soy sauce (optional - for color only)

to taste salt, soy sauce

2 tsp corn flour + 1 tbsp water

1 cup chicken broth/water

sesame seeds (optional)

Method

45 minutes

1. In a large bowl, mix the MARINADE above; toss into chicken cubes, massage them and marinade for 2 hours or overnight.
2. REMOVE chicken from marinade (keeping the leftover marinade if any)
3. HEAT up cooking oil in wok/pan and cook the chicken cubes for about 3 to 5 minutes, until they 3/4 cooked through; REMOVE chicken from pan/wok
4. REHEAT the pan/wok with additional oil and pour leftover marinade into pan and cook until it is sizzling, approximately 1 minute
5. ADD button mushrooms into the pan, cook for about another minute; add honey and dark soy sauce (if you're using) into the mix
6. ADD onion and cook until onion softens a little and ADD in water/broth then STIR IN corn flour+water slurry mixture; stir about half a minute until it thickens
7. ADJUST sauce to taste
8. TOSS in the cooked chicken cubes back into the pan and coat chicken thoroughly
9. Serve, sesame seed sprinkles on top optional

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