Ingredients
1.5 lbs boneless, skinless chicken thighs
8 oz cremini mushrooms, sliced
4 garlic cloves, minced
1 tbsp fresh ginger, minced
3 tbsp low-sodium soy sauce
1 tbsp cornstarch
1 tbsp honey or brown sugar
2 tbsp canola oil
1 green onion, sliced (for garnish)
Instructions
Prep and marinate chicken: Slice chicken into 1/4″ strips. Toss with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp honey.
Heat wok or skillet over high heat: Add canola oil. Stir-fry garlic and ginger 30 seconds until aromatic.
Cook chicken: Add chicken in a single layer. Sear 3-4 minutes per side until golden and nearly cooked through. Remove and set aside.
Cook mushrooms: Add mushrooms to pan. Stir-fry 4-5 minutes until softened and browned.
Make sauce: Whisk remaining soy sauce, cornstarch, and honey. Add to pan with 2 tbsp water. Simmer 2-3 minutes until thickened.
Combine: Return chicken to pan. Toss to coat and heat through. Garnish with green onion.
Notes
Substitute chicken breast for thighs and reduce cooking time by 2-3 minutes.
Use oyster mushrooms or shiitake for richer flavor.
Add frozen peas and carrots during the last 2 minutes of cooking for extra vegetables.
For lower sodium, taste before adding additional soy sauce.
- Prep Time: 10
- Cook Time: 15
- Category: High Protein Meals
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2.5g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 160mg