¾ pound boneless, skinless chicken thighs, cut into bite-size pieces
2" piece fresh ginger, peeled, thinly sliced and smashed
3 tablespoons caramel sauce (see notes)
2 tablespoons fish sauce
½ teaspoon kosher salt
2 tablespoons canola oil
¼ cup finely diced yellow onion
¾ pound king trumpet mushrooms, halved lengthwise and then cut diagonally into 1½" pieces
½ cup water
3 green onions, cut into 1½" pieces
cooked jasmine rice, for serving
Instructions
In a medium bowl, combine the chicken, ginger, caramel sauce, fish sauce and salt. Set aside.
In a large pot, heat canola oil over medium heat. Add onion and cook, stirring occasionally, until tender, about 3 minutes. Add mushrooms and cook, stirring occasionally, for another 2 minutes.
Add marinated chicken and water to pot and stir to combine. Cover and bring to a boil. Then reduce heat and simmer, stirring occasionally, for 8 minutes. Uncover and continue simmering until the liquid reduces, about 5 minutes.
Remove from heat, cover and let sit for 5 minutes. Stir in the green onions. Serve with jasmine rice.