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.Â
In another bowl mix together the sauce ingredients.Â
In a large frying pan or wok heat about 3 tbsp oil and pan fry on both sides your marinated chicken.Â
Let them cook for only a minute or 2 on each side.Â
Remove and set aside.Â
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.Â
Then add the wine and mix. Let cook for 2-3 minutes.Â
Add your slurry and mix everything together well till you have a velvety chicken and veggies.Â
Remove from flame. Serve with toasted nuts over riceÂ