Mushroom Spinach Pine Nut Chicken
Or cashew chicken, just make sure before you start you have them in your fridge 😂
This is one of my daughter’s favorite #fakeouttakeout dinners that I love to make for Friday night Shabbat meal.
It’s seriously a crowd pleaser and always gets eaten up to the last drop.
The key to this recipe is using the beautiful large shiitake mushrooms. They just give extra bite and have incredible flavor.
Ingredients
For the Chicken Marinate:
1-2 lbs thin sliced chicken cutlets (I used the super thin sandwich ones they sell)
1/4 cup corn starch
2 tsp. Garlic powder
1/2 tsp. Ginger powder
1 tsp. Black pepper
2 tsp. Minced onions
2 tsp. Chicken soup spice (bullion cubes work)
5 tsp. Soy sauce
2 tbsp. Vegetarian oyster sauce
2 tbsp. Honey
For the Sauce:
2 tbsp. Sesame oil
2 tbsp. Vegetation oyster sauce
1/4 cup sweet teriyaki sauce
1/2 tsp. Ginger powder
1/2 tsp. Black pepper
1 cup semi dry white wine
15-20 shitaki mushrooms, cleaned and sliced thick pieces
2 cups @pardefarms frozen spinach, defrosted and drained
For the corn starch slurry:
2 tsp. Corn starch plus 1 tbsp. Water mix
Toasted pine nuts or cashews
Instructions
In a bowl mix together all the chicken marinate ingredients.
In another bowl mix together the sauce ingredients.
In a large frying pan or wok heat about 3 tbsp oil and pan fry on both sides your marinated chicken.
Let them cook for only a minute or 2 on each side.
Remove and set aside.
Add the mushroom to the pan and let them cook for about 5-8 minutes and then add the spinach and the sauce and mix well. then add the chicken back in and let it all cook for another 5 minutes.
Then add the wine and mix. Let cook for 2-3 minutes.
Add your slurry and mix everything together well till you have a velvety chicken and veggies.
Remove from flame. Serve with toasted nuts over rice