Chicken Stir-Fry (Teriyaki Sauce) with Mushroom

Ingredients

• 1.5 lb chicken breast, thinly sliced
• 1 tbsp cornstarch
• 1/2 tsp salt
• to taste Black pepper
• 1 tbsp oil
• 8 oz mushrooms, sliced
• 2 cups baby spinach
• 2 cloves garlic, minced
• 1 tbsp grated ginger (optional)
• to taste Sauce: 1/3 cup soy sauce + 2 tbsp brown sugar + 2 tbsp rice vinegar + 1 tsp grated ginger + 2 cloves garlic, minced
• to taste Slurry: 1 tsp cornstarch + 2 tbsp water
• to taste Steamed rice, for serving
• to taste Sesame seeds and scallions, for garnish (optional)

Method

1. Toss chicken with cornstarch, salt, and pepper.
2. Stir-fry chicken in oil over high heat until cooked, 4–6 minutes; remove to a plate.
3. In the same pan, add garlic (and ginger) and cook 15 seconds.
4. Stir-fry mushrooms 4 minutes; add spinach at the end to wilt.
5. Stir-fry mushrooms 4 minutes; add spinach at the end to wilt.
6. Stir sauce ingredients in a bowl.
7. Pour into pan; simmer 1 minute.
8. Stir in slurry; cook 30–60 seconds until glossy.
9. Return protein to the pan and toss to coat.
10. Serve over rice; garnish with sesame seeds and scallions.

Notes

High heat + quick cooking keeps vegetables crisp.