Caramel Chicken and Mushrooms
 
 
Makes 4 servings
Ingredients
  • 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
  1. In a medium bowl, combine the chicken, ginger, caramel sauce, fish sauce and salt. Set aside.
  2. 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.
  3. 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.
  4. Remove from heat, cover and let sit for 5 minutes. Stir in the green onions. Serve with jasmine rice.
Notes
To make caramel sauce, follow the instructions on Andrea Nguyen's website.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/caramel-chicken-and-mushrooms/