This mushroom chicken stir fry uses the dynamic duo of onion and mushroom in an Asian context. The sweetness of onion and the umami flavor from the mushrooms make this dish super delicious and flavorful. What’s best about this recipe is that it’s super easy to put together. When I’m eating this dish, I like to top it with a sunny side up or poached egg. When you get a bite with rich runny egg yolk mingled with the savory mushroom chicken stir fry and some rice, you have comfort in a bite! —Cookinginchinglish
White pepper powder
Scallion (thinly sliced)
Medium Onion (thinly sliced)
Boneless skinless chicken thighs (cut into bite size)
Mix soy sauce, mirin, garlic, ginger, white pepper powder, scallion, onion and chicken thigh together in a big bowl, let it sit for between 10 minutes to a few hours few hours (overnight is ok) in the fridge.
Heat a frying pan over medium to medium high heat, pour the chicken with everything in the bowl into the frying pan, spreading it out into an even layer.
Cover and cook for 3 ~ 5 minutes until the surface of the chicken turns white.
Remove the lid and add in mushrooms, stir and cook until the chicken is cooked through and the liquid in the pan is reduced to just cover the bottom of the pan
Mix starch with 2 tbsp of water, pour the mixture into the pan and stir for several times until the starch mixture is evenly distributed and the liquid thickens up a little bit.
Remove the pan from the heat and season with salt to taste.
Serve with warm rice, top with fried egg or poached egg and enjoy!