Honey Garlic Chicken with Mushrooms

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Of course! This Honey Garlic Chicken with Mushrooms is a restaurant-quality dish you can easily make at home. It’s savory, slightly sweet, and packed with umami from the mushrooms. It comes together quickly for a perfect weeknight dinner.

Honey Garlic Chicken with Mushrooms

This recipe features tender pan-seared chicken and sautéed mushrooms smothered in a sticky, glossy honey garlic sauce. It’s incredibly flavorful and sure to become a family favorite.

Yield: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients

For the Chicken:

· 1.5 lbs (680g) boneless, skinless chicken thighs or breasts*
· 2 tablespoons olive oil or vegetable oil
· Salt and black pepper, to taste
· 1 teaspoon paprika (optional, for color and flavor)

For the Mushrooms and Aromatics:

· 8 oz (225g) cremini or white mushrooms, sliced
· 4-5 cloves garlic, minced
· 1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)

For the Sauce:

· 1/3 cup (80ml) honey
· 1/3 cup (80ml) soy sauce (low-sodium preferred)
· 2 tablespoons rice vinegar (or sub with apple cider vinegar)
· 1 tablespoon cornstarch
· 1/2 cup (120ml) chicken broth or water
· 1 teaspoon sesame oil (optional, but highly recommended for flavor)

For Garnish:

· 2 green onions, thinly sliced
· 1 teaspoon sesame seeds

Instructions

  1. Prep the Chicken: If using chicken breasts, pound them to an even thickness (about ¾-inch). Pat the chicken completely dry with paper towels. Season both sides generously with salt, black pepper, and paprika.
  2. Make the Sauce: In a medium bowl or measuring cup, whisk together the honey, soy sauce, rice vinegar, cornstarch, chicken broth, and sesame oil until the cornstarch is fully dissolved. Set aside.
  3. Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or pan over medium-high heat. Once hot, add the chicken. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove the chicken from the skillet and set it on a plate to rest.
  4. Sauté Mushrooms and Aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the same skillet. Add the sliced mushrooms and cook for 4-5 minutes, without moving them too much, until they have browned and released their water. Add the minced garlic and grated ginger and cook for another 30-60 seconds until fragrant.
  5. Combine and Simmer: Give the prepared sauce another quick whisk (the cornstarch may have settled) and pour it into the skillet with the mushrooms. Bring the sauce to a simmer, stirring constantly. It will begin to thicken noticeably within 1-2 minutes.
  6. Finish the Dish: Return the cooked chicken (and any accumulated juices from the plate) back to the skillet. Spoon the sauce and mushrooms over the chicken. Let it simmer together for 1-2 minutes to reheat the chicken.
  7. Garnish and Serve: Garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice, noodles, or with roasted vegetables.

Pro Tips for the Best Honey Garlic Chicken:

· Chicken Choice: Chicken thighs are highly recommended for this recipe. They are more forgiving and stay incredibly juicy and tender. If using breasts, watch them carefully to avoid overcooking.
· Don’t Crowd the Pan: Cook the chicken in batches if your skillet isn’t large enough. Overcrowding will steam the chicken instead of giving it a beautiful sear.
· Adjust Sweetness: The honey can be strong. Start with 1/4 cup if you prefer a less sweet sauce, and adjust to your taste.
· Deglaze the Pan: When you add the mushrooms, scrape up the browned bits (the “fond”) from the bottom of the pan. This adds a ton of flavor to the sauce.
· Sauce Too Thick? If the sauce thickens too much, simply thin it out with a splash of additional chicken broth or water.
· Vegetable Add-Ins: Feel free to add other vegetables! Sliced bell peppers or broccoli florets can be added with the mushrooms to cook.

Enjoy this incredibly easy and delicious homemade takeout classic

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