I had a rare moment by myself in the grocery store last weekend. I went to the mushroom section, and I reached for my usual portabello mushrooms. Lo and behold, I some some beautiful sliced shitake mushrooms next door, and I decided to try something new. So I modified my usual ginger chicken, and I made it on the stovetop instead of baking it. My husband said to add it to the rotation. Try it for yourself and see! I called this one Shitake Mushrooms and Chicken, because the shitakes are definitely the star here. They have a strong, aromatic flavor that is scrumptious.
8-12 boneless, skinless chicken thighs
4 cloves garlic, chopped
1 leek, sliced thinly
2 stalks celery, thinly sliced
3 carrots, peeled and cut into stick size pieces
1/4 cup low sodium soy sauce
1/4 cup extra virgin olive oil (plus a little bit extra when it’s time to saute vegetables)
2 tsbps apple cider vinegar
1 tbsp light brown sugar
zest of one lime
juice of one lime
2-3 tbsps fresh grated ginger
1 package of shitake mushrooms, sliced
In a large non-metallic (I used glass) bowl, whisk together garlic, leeks, soy sauce, olive oil, brown sugar, lime zest, lime juice, and ginger. Add chicken thighs, making sure to cover each with sauce. Cover bowl with saran wrap and refrigerate for approximately 1 hour to marinate. Heat approximately 1 tbsp of evoo in a saute pan. Pour chicken thighs and all of marinade into pan. Turn thighs over when one side starts to brown. Add celery, carrots, and mushrooms on top of chicken. Cover pan and cook on medium for 20 minutes, checking after 10 minutes. When chicken is cooked through, mix together and serve with your grain of choice. Tastes delicious over brown rice.