CHICKEN + MUSHROOM STIR FRY
Steps:
- Place the chicken in a bowl and add olive oil, 1 tablespoon honey, 2 1/2 tablespoons soy sauce, 1 clove minced garlic, and black pepper. Mix until strips are evenly coated. Cover and marinate in fridge (for best result, marinate for 4-6 hours).
- Make a glaze for the mushrooms by whisking together 1/4 cup of the stock, 1 tablespoon honey, and 1 teaspoon soy sauce in a bowl and set aside.
- Make a sauce for the stir fry by whisking together the remaining stock, soy sauce, honey, and vinegar in a bowl and set aside.
- Place 1 tablespoon of cooking oil in a large skillet over high heat. Add the chicken, stirring occasionally until cooked, about 8-10 minutes. When the center of the thick parts of the strips are no longer pink, take off the heat and set aside.
- Place 1 tablespoon of cooking oil in a separate large skillet or a wok over high heat. When the oil starts shimmering, add the mushrooms and toss. Allow the mushrooms to cook for a few minutes until they start to squeak. When they do add the glaze. Allow the glaze to boil off, stirring occasionally, about 5-6 minutes. When barely any more liquid remains take the mushrooms off the heat and set them aside in a bowl.
- Reduce the heat to medium and add the remaining 2 tablespoons of oil. Add the garlic, ginger, and chilies and cook until fragrant, about 30 seconds.
- Add the green onion, onion, and bell pepper and toss for about 30 more seconds. Add the snow peas and carrot and toss for about 30 more seconds.
- Increase heat to high. Add the sauce and allow the mixture to come to a boil. Add the chicken and mushrooms back to the mixture and cook for about 30 more seconds. Take off the heat.
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