Serves 1
Directions
- 1Add the chicken stock, soy sauce, hoisin sauce, sugar, white pepper, and cornstarch to a bowl.
- 2Mix well to combine all ingredients.
- 3Dice the zucchini and mushrooms.
- 4Dice the chicken thighs into bite-sized pieces.
- 5Heat oil in a pan.
- 6Add chicken to the pan and season with salt and pepper.
- 7Cook the chicken until two-thirds done (approximately 6 minutes).
- 8Add the diced zucchini and mushrooms to the pan.
- 9Cook for 2 more minutes.
- 10Pour the sauce into the pan.
- 11Cook until the sauce thickens.
- 12Serve the mushroom chicken.
Ingredients
- 1 cup chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 2 tablespoons cornstarch
- 0.5 teaspoon white pepper
- zucchini
- mushrooms
- 1 lb chicken thighs
- oil
- salt
- pepper
Equipment
panknifecutting boardbowlspoon
Tips
- Feel free to use chicken breast instead of chicken thighs.
Related recipes
Easier-than-fried-rice Fried Rice
Chinese · Dinner
High-Protein Skillet Shrimp Fried Rice
Chinese · Dinner30m
Black Pepper Ground Beef
Chinese · Dinner
Spicy Coconut Beef Broth Bowls
Chinese · Dinner
Chinese Velvet Chicken Breast
Chinese · Dinner
Crockpot Stir Fry
Chinese · Dinner
Velvet Chicken Breast
Chinese · Dinner
Potsticker & Rice Bake
Chinese · Dinner
Asian Style Pot Roast
Chinese · Dinner
Viralowe pierożki z patelni
Chinese · Dinner
Caramelized Honey-Ginger Sirloin Stir-Fry with Vibrant Greens
Chinese · Dinner30m
Chicken & cabbage stir-fry
Chinese · Dinner