Chicken with Mushroom Gravy
Ingredients
For the Chicken
- 1 pound boneless skinless chicken thighs
- 3 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon lemon juice
- 1 teaspoon brown sugar
- ½ teaspoon ground black pepper
- 2 tablespoons neutral oil
For the Mushroom Gravy
- 2 tablespoons butter
- 1 head garlic cloves sliced
- 8 ounces mushrooms sliced
- ½ teaspoon salt
- 1 cup water
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon brown sugar
- Ground black pepper to taste
- 2 teaspoons cornstarch
Instructions
- Combine chicken, soy sauce, oyster sauce, lemon juice, brown sugar, and black pepper. Toss well and marinate for 30 minutes.
- Heat oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off. Sear for 2-3 minutes per side until browned. Transfer to a plate.
- Reduce heat to low. Add the garlic to the same skillet and cook slowly until golden brown. Remove and set aside.
- Melt butter in the same skillet. Add the mushrooms and season with salt. Cook over medium heat for 4-5 minutes, or until softened.
- Return the chicken to the. Add water, soy sauce, oyster sauce, brown sugar, and black pepper. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the chicken reaches 165°F internally.
- Add the browned garlic back to the skillet and stir.
- Spoon some of the sauce into a small bowl and mix with the cornstarch until smooth. Stir it back into the skillet and simmer for 1-2 minutes, until the gravy thickens.
- Serve and enjoy!
Notes
If using regular soy sauce instead of dark soy sauce, start with a little less and add more to taste.
Nutritional information is an estimate only and may vary depending on the ingredients and brands used, as well as portion sizes.