Ingredients
-
4
-
1/2
-
3/4
-
1
-
1/2
-
3
-
3
-
4
-
-
-
-
-
-
-
Directions
Mushroom Chicken,Tender boneless chicken in mushroom gravy. Delicious served over rice or mashed potatoes.,I was not a big fan of this dish. I thought the gravy had a bit of a strange taste and that the whole dish was far too salty (even when used low sodium soy sauce). However, my boyfriend liked it so maybe it was just a matter of preference. I won’t make it again though.
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Steps
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1
Done
|
Mix the Cornstarch With Enough Water to Make a Thin Paste. |
|
2
Done
|
Simmer the Mushrooms in 2 Tbsp Soya Sauce in a Non-Stick Pan at Low Heat Until Tender. |
|
3
Done
|
Remove Mushrooms and Set Aside. |
|
4
Done
|
Add 1 Tbsp Soya Sauce and 1 Tbsp Chicken Broth to the Pan Juices and Add Chicken, Turning to Coat as Much of the Chicken as Possible in the Soya Sauce. |
|
5
Done
|
Cook at a Medium Low Heat Until the Chicken Is Almost Done. |
|
6
Done
|
Mix the Remaining Chicken Broth and 1/2 C Water (or Broth) in a Saucepan. |
|
7
Done
|
Bring to a Boil. |
|
8
Done
|
Add a Few Tbsp of the Hot Liquid to the Cornstarch Paste, Stir Until Smooth and Then Stir Into the Boiling Gravy Until Thickened. |
|
9
Done
|
Add the Mushrooms and Green Onions to the Gravy. |
|
10
Done
|
Stir to Mix. |
