Braised Chicken with Mushrooms and Ginger
Braised Chicken with Mushrooms and Ginger
Ingredients
For the Braised Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
- 8 ounces cremini mushrooms, quartered
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 1/2 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
Pat the chicken thighs dry with paper towels and season them evenly with kosher salt and black pepper.
⏱️ 3 min
- 2
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Sear until golden brown on all sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
⏱️ 10 min
- 3
Add the quartered mushrooms to the same pot and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes. Remove the mushrooms and set aside with the chicken.
⏱️ 7 min
- 4
Reduce the heat to medium. Add the chopped yellow onion to the pot and cook until softened and translucent, about 5 minutes. Add the minced garlic and grated fresh ginger, and cook for another 1 minute until fragrant.
⏱️ 6 min
- 5
Pour in the chicken broth, soy sauce, rice vinegar, and honey. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Return the seared chicken and mushrooms to the pot.
⏱️ 5 min
- 6
Cover the pot, reduce the heat to low, and simmer for 20 minutes, or until the chicken is cooked through and tender.
⏱️ 20 min
- 7
In a small bowl, whisk together the cornstarch and water to create a slurry. Remove the chicken and mushrooms from the pot and set aside. Increase the heat to medium-high and bring the braising liquid to a gentle boil. Slowly whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency, about 1-2 minutes.
⏱️ 3 min
- 8
Return the chicken and mushrooms to the thickened sauce, tossing to coat. Serve immediately, garnished with sliced green onions and toasted sesame seeds. This dish pairs well with steamed rice or noodles.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Chicken with Mushrooms and Ginger
For the Braised Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
- 8 ounces cremini mushrooms, quartered
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 1/2 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
Pat the chicken thighs dry with paper towels and season them evenly with kosher salt and black pepper.
⏱️ 3 min - 2
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Sear until golden brown on all sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
⏱️ 10 min - 3
Add the quartered mushrooms to the same pot and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes. Remove the mushrooms and set aside with the chicken.
⏱️ 7 min - 4
Reduce the heat to medium. Add the chopped yellow onion to the pot and cook until softened and translucent, about 5 minutes. Add the minced garlic and grated fresh ginger, and cook for another 1 minute until fragrant.
⏱️ 6 min - 5
Pour in the chicken broth, soy sauce, rice vinegar, and honey. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Return the seared chicken and mushrooms to the pot.
⏱️ 5 min - 6
Cover the pot, reduce the heat to low, and simmer for 20 minutes, or until the chicken is cooked through and tender.
⏱️ 20 min - 7
In a small bowl, whisk together the cornstarch and water to create a slurry. Remove the chicken and mushrooms from the pot and set aside. Increase the heat to medium-high and bring the braising liquid to a gentle boil. Slowly whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency, about 1-2 minutes.
⏱️ 3 min - 8
Return the chicken and mushrooms to the thickened sauce, tossing to coat. Serve immediately, garnished with sliced green onions and toasted sesame seeds. This dish pairs well with steamed rice or noodles.
⏱️ 1 min