Soy Chicken With Mushrooms & Spinach |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This hearty weekday dinner is based on a recipe featured in the January 2009 issue of recipes + magazine. The original recipe called for pork instead of chicken. If you want to make his a little more budget friendly, you could omit the Swiss brown mushrooms, and use 400g button mushrooms instead. Ingredients:
600 g chicken breast fillets, cut into 4 medallions |
1/4 cup reduced sodium soy sauce |
2 tablespoons oyster sauce |
2 tablespoons lemon juice (or lime juice) |
2 teaspoons sesame oil |
1/4 cup coriander, chopped |
1 tablespoon ginger, grated |
1 garlic clove, crushed |
200 g swiss brown mushrooms, sliced |
200 g button mushrooms, quartered |
cooking spray |
80 g baby spinach leaves |
1 fresh long red chili pepper, finely chopped |
Directions:
1. Place chicken in a glass dish. Drizzle with 2 tablespoons of soy sauce; turn to coat. Cover with plastic food wrap. Chill for 15 minutes to marinate.
2. Combine remaining soy sauce wih oyster sauce, juice, oil, half the coriander, ginger, garlic, and 2 tablespoons water in a small jug.
3. Heat a char grill on high. Add chicken; cook for 4 minutes on each side, or until cooked. Transfer to a plate. Cover with foil and let rest for 5 minutes.
4. Meanwhile, heat a large frying panover moderate heat. Spray mushrooms with oil. Add mushrooms to pan; cook and stir for 3 minutes. Add sauce mixture; bring to boil. Add spinach. Cover; cook for 1-2 minutes, shaking pan occasionally, or until spinach wilts. Remove from heat.
5. Spoon spinach mixture among serving plates. Top with chicken; sprinkle with the remaining coriander and chilli.
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