Soy Sauce Chicken with Mushrooms

This recipe has some things in it that I try to not cook with often, but it is so

delicious! I have seen versions of this recipe in the oven. I like to just do it all on the stove top.

It is great served over Brown Jasmine Rice or Lo Mein Noodles. I love the flavor that Jasmine rice has compared to regular brown rice, but either is fine. The rice tends to balance out the saltiness of the soy sauce. I suggest only using Low-sodium soy sauce for this recipe. I get the large container at the Japanese market.

I used regular chicken breast, and just butterflied them, so they would not be too thick. But, you can use cutlets or tenders just modify the cooking time according to thickness.
This recipe would be a great sauce to use with any kind of fish especially salmon, or even chicken drumsticks or wings. If you use fish, cut cook time in half depending on the thickness of the fish. If you do chicken on the bone, I would suggest adding 1/2 Cup more brown sugar to make it thicker. It will give the chicken a nice crust.

I would love to hear from you and suggestions or comments are appreciated. Enjoy!

Total Servings: 4 Total Cost: $7.50
Ingredients:

4 Chicken Breast-Butterflied
8oz Whole Mushrooms
1 Cup Low-Sodium Soy sauce
4 Tbsp Butter
1/2 Cup Light Brown Sugar
1 tsp Garlic Powder or Chopped Garlic
1/4 tsp Ground Ginger
Optional-one can of Chopped water chestnuts
Optional Veggies - Broccoli, carrots, bok choy, zuccini, snow peas

• In a skillet, on medium heat, combine soy sauce, butter, garlic, brown sugar, and ginger
• Simmer and stir until butter is melted and sauce is simmering
• Place into skillet your chicken breast, turning once, to coat both sides
• Cover and simmer 20-30 minutes on medium heat
• Use less time depending on thickness of your meat
• Flip chicken and stir liquid every 5 minutes or so
• In the last 5-8 minutes of cook time, add your mushrooms and water chestnuts, if using them
• Stir them into the liquid to coat them (Cut them in half if too large)
• Cover and cook 5-8 minutes
• Serve over Brown Jasmine Rice or Lo Mein Noodles, with Steamed vegetables like snow peas, carrots, broccoli, and asparagus.