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Ingredients Quantity (serves 4)
· 1.5 lbs (680g) boneless, skinless chicken thighs (or breasts)
· 8 oz (225g) cremini or button mushrooms, sliced
· 4 cloves garlic, minced
· 1/3 cup honey
· 1/4 cup low-sodium soy sauce (or tamari for GF)
· 1/4 cup chicken broth
· 1 tbsp rice vinegar (or apple cider vinegar)
· 1 tsp sesame oil
· 2 tbsp olive oil (divided)
· 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
· Salt and black pepper to taste
· Optional: red pepper flakes (1/4 tsp)
Optional Additions
· Vegetables: Broccoli florets, snap peas, or bell peppers.
· Thickener swap: Arrowroot powder instead of cornstarch.
· Aromatics: Fresh ginger (1 tsp grated) or scallions for garnish.
· Spice: Sriracha or gochujang (1 tbsp) for heat.
· Herbs: Fresh thyme or rosemary sprigs while simmering.
· Toasted sesame seeds for topping.
Tips for Success
Pat chicken dry – Ensures a deep golden sear, not steaming.
Don’t crowd the pan – Sear in batches if needed.
Slice mushrooms evenly – For consistent cooking.
Taste your honey – Strong-flavored honey (buckwheat) can overpower; use mild clover or wildflower.
Add slurry at the end – Only after simmering to avoid thinning the sauce.
Rest the chicken – After cooking, let it sit 2-3 minutes before slicing (if using breasts).
Instructions
see continuation on next page
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