Recipe: Perfect Honey Soy Ginger Chicken Breasts with Mushrooms

Honey Soy Ginger Chicken Breasts with Mushrooms. Great recipe for Honey Soy Ginger Chicken Breasts with Mushrooms. Using basic ingredients to come up with home-cooked lunch. Ginger, soy sauce and honey are great when married together as it is sweet, salty.and has a little bit of a twang from the ginger. lol.

This is my premium recipe for Honey Soy chicken, a step up from this quick Honey Garlic Chicken and easy Baked Honey Soy Chicken, neither of which call for marinating. One mixture is used as a marinade, for basting, and also to make a fabulous glossy sauce to drizzle over the chicken and everything on your plate. Prepare Ingredients: Meanwhile pat chicken dry with paper towel and thinly slice. You can cook Honey Soy Ginger Chicken Breasts with Mushrooms using 21 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Honey Soy Ginger Chicken Breasts with Mushrooms

1. You need of Chicken breasts, cubed.
2. It's of [Marinade].
3. Prepare 1 tsp of salt.
4. Prepare 0.5 tsp of pepper.
5. It's 1/4 cup of soy sauce.
6. Prepare 1.5 tbsp of oyster sauce.
7. You need 2 tbsp of tomato sauce/ketchup.
8. Prepare 1.5 tsp of chicken seasoning.
9. You need half of lemon juice (tenderizing the chicken).
10. Prepare 1/2 inch of ginger, minced.
11. It's 4 cloves of garlic, minced.
12. You need of [To Cook].
13. It's 1 tbsp of cooking oil.
14. Prepare 1 of chopped onion.
15. Prepare 1 can of chopped button mushroom.
16. Prepare 3 tbsp of honey.
17. Prepare 1 tsp of dark soy sauce (optional - for color only).
18. Prepare to taste of salt, soy sauce.
19. You need 2 tsp of corn flour + 1 tbsp water.
20. Prepare 1 cup of chicken broth/water.
21. You need of sesame seeds (optional).

Remove stems from mushrooms and thinly slice caps. Cut broccoli into bite size florets. Trim and roughly chop pak choy. In a shallow dish, stir soy sauce and honey together; add chicken and turn to coat.

Honey Soy Ginger Chicken Breasts with Mushrooms instructions

1. In a large bowl, mix the MARINADE above; toss into chicken cubes, massage them and marinade for 2 hours or overnight..
2. REMOVE chicken from marinade (keeping the leftover marinade if any).
3. HEAT up cooking oil in wok/pan and cook the chicken cubes for about 3 to 5 minutes, until they 3/4 cooked through; REMOVE chicken from pan/wok.
4. REHEAT the pan/wok with additional oil and pour leftover marinade into pan and cook until it is sizzling, approximately 1 minute.
5. ADD button mushrooms into the pan, cook for about another minute; add honey and dark soy sauce (if you're using) into the mix.
6. ADD onion and cook until onion softens a little and ADD in water/broth then STIR IN corn flour+water slurry mixture; stir about half a minute until it thickens.
7. ADJUST sauce to taste.
8. TOSS in the cooked chicken cubes back into the pan and coat chicken thoroughly.
9. Serve, sesame seed sprinkles on top optional.

In a large skillet, heat oil over medium-high. Add garlic and coriander and stir to coat. Stir the soy sauce, honey, red pepper, water and soup in the skillet and heat to a boil. Serve the chicken mixture over the rice. Sprinkle with the green onion and almonds.