Add the rice and 1 1/2 cups of water to a medium size saucepan and bring to a boil over medium-high heat. Cover the pan and reduce the heat to low. Simmer the rice while covered for 10 minutes, do not remove the lid at any time during cooking. Turn off the heat and let the rice sit, keeping the lid on, for 15 minutes.
Mix the MARINADE ingredients together in a large bowl. Cut the chicken into very thin slices and put into the bowl with the marinade. Stir to coat the chicken in the marinade. Set aside and allow chicken to marinate for 10 minutes.
Add 1 TBSP of the oil to a wok over medium-high heat and tilt the pan to coat the bottom and sides of the wok in the oil. Add the mushrooms to the wok and stir-fry until mushrooms brown just a bit, about 3 minutes. Transfer the mushrooms to a plate and set aside.
Heat the remaining 1 TBSP of oil in the wok over medium-high heat. Add the chicken slices to the wok and stir-fry until the chicken is no longer pink, about 5 minutes. Add the sliced garlic and ginger to the wok with the chicken and stir-fry until fragrant, about 15 seconds.
Return the mushrooms to the wok along with 1/4 tsp salt and stir to combine. Stir in the green onion and season with extra salt & pepper if necessary.
Fluff the rice with a fork and serve with the chicken and mushrooms.
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