This is a delightful take on my local Chinese restaurant’s savory brown sauce added to chicken and Crimini mushrooms! It is quick to put together and this is a double recipe for added leftovers and freezer meals. There are many ways to customize and expand this recipe for your culinary pleasure.
- Author: Laura C.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35
- Yield: 8 servings
Chicken Breasts 3 lbs.
Crimini Mushrooms 1 lb
4 TBSP Minced Garlic
3 Green Onions / Spring Onions
3 TBSP Vegetable Oil
4 TBSP Baking Soda /bicarb of soda (used to velvet the chicken) (see note #1)
Brown Sauce:
3 cups water
2 heaping tablespoons of chicken broth powder or 4 small chicken bouillon cubes
2 TBSP Hoisin Sauce
2 TBSP Chinese Cooking Wine (Shaoxing) or dry sherry
6 TBSP Soy Sauce
2 TBLSP Dark Soy Sauce
2 TBSP Oyster Sauce
1 TSP Sesame Oil
3/4 TSP White Pepper (not Black Pepper)
2.5 TBSP Allulose or another sweetener (see note 2)
2 TSP of Cornstarch
INSTRUCTIONS
1. Cut chicken breasts into cubes, first cutting against the grain.
2. Place chicken in a bowl, sprinkle with baking soda/ bicarb of soda, and mix well. Set a timer for 15 minutes. (see note #1)
3. Slice mushrooms. Set aside.
4. Chop green onions including the white root. Set aside.
5. Add all the brown sauce ingredients to a pot and whisk before cooking at medium heat.
6. RINSE baking soda/ bicarb of soda off the chicken and pat dry.
7. Heat cooking oil in a frying pan and add garlic green onions and chicken to the pan and brown chicken.
8. Wisk the brown sauce and slowly bring it to a boil. Boil for 2 minutes and remove from heat. Set aside.
9. Once the chicken has cooked the water off, add mushrooms on top and cover for 4 minutes.
10. Stir mushrooms into chicken and add brown sauce. The sauce will be watery, mix well and remove from heat. As the sauce cools it will thicken up.
NOTES
1. Baking soda or bicarb of soda is used to tenderize the meat. You must rinse it off before baking. Baking powder is not baking soda so don’t use it in place of baking soda.
2. Allulose is used to eliminate sugar carbs since it doesn’t affect blood sugars. You may substitute sugar, if this isn’t a concern. Please adjust the nutritional carb content in the below values for people who need this information.
NUTRITION
- Serving Size: 1 cup
- Calories: 235
- Sugar: 12.1g
- Sodium: 2633mg
- Fat: 10.1g
- Saturated Fat: 2.3g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 17.4g
- Fiber: 1.6g
- Protein: 18.7g
- Cholesterol: 49mg
DID YOU MAKE THIS RECIPE?
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