Samoan-Inspired Creamy Mushroom Chicken
1. Heat a large rimmed skillet or pot over medium heat with 1 tablespoon oil. Once hot, add the onion and cook for 3-4 minutes, until beginning to soften. Add the mushrooms and cook for 8-10 minutes, stirring occasionally, until they have released most of their moisture and begin to brown.
2. Add the garlic and ginger and sauté for another 1-2 minutes, until fragrant. Push the veggies to the perimeter of the pan. Add another 1 tablespoon oil along with the chicken breast pieces. Slightly brown the outside of the chicken — about 2 minutes on each side.
3. Next, add the coconut milk, tamari, apple cider vinegar, and red pepper flakes (optional) 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 and the flavor has developed.
4. To thicken the sauce, mix together the cornstarch (or alternative) with 1 tbsp of water 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.
5. Serve warm garnished with green onions and sesame seeds. This dish is delicious served over any type of rice, including cauli-rice rice for low carb eaters, or quinoa for a higher protein grain. Pair with a green veggie - steamed green beans, broccoli, or sturdy greens like kale or collards.
Directions
1. Heat a large rimmed skillet or pot over medium heat with 1 tablespoon oil. Once hot, add the onion and cook for 3-4 minutes, until beginning to soften. Add the mushrooms and cook for 8-10 minutes, stirring occasionally, until they have released most of their moisture and begin to brown.
2. Add the garlic and ginger and sauté for another 1-2 minutes, until fragrant. Push the veggies to the perimeter of the pan. Add another 1 tablespoon oil along with the chicken breast pieces. Slightly brown the outside of the chicken — about 2 minutes on each side.
3. Next, add the coconut milk, tamari, apple cider vinegar, and red pepper flakes (optional) 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 and the flavor has developed.
4. To thicken the sauce, mix together the cornstarch (or alternative) with 1 tbsp of water 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.
5. Serve warm garnished with green onions and sesame seeds. This dish is delicious served over any type of rice, including cauli-rice rice for low carb eaters, or quinoa for a higher protein grain. Pair with a green veggie - steamed green beans, broccoli, or sturdy greens like kale or collards.
