Honey Hoisin Chicken and Mushrooms
May 2, 2012 § 3 Comments
Mmmm I just finished the last of these leftovers and they were delicious. A few months ago, I had made these. They were awesome, but I think I was more obsessed with the sauce than the meat. I’m more of a chicken person, so I wanted to try this out with chicken.
This recipe is super easy, you can prepare everything ahead of time, and it doesn’t take long to cook it. You end up with extra marinade after you take the chicken out; I saved it to toss with vegetables- and cook very, very well since there used to be raw chicken in it…
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces.
- 1/2-1 lb mushrooms, cut into chunks
- 1/3 cup honey
- 1/4 cup soy sauce
- 1 large garlic clove, crushed
- 1/3 cup hoisin sauce
- 1/2 tsp dry mustard
- 1/4 cup distilled white vinegar
Mix everything but the chicken and mushrooms together in a medium sized bowl with a lid. (You don’t have to use one with a lid, but it will cut down on dishes if you can refrigerate it in the same bowl you marinate it in. It also makes it really easy to shake the marinade all over everything). Add your chicken and mushrooms to the bowl, close it, and shake it up so that the sauce evenly coats everything. Put it in the fridge for at least an hour to marinate- I think mine sat for 3 hours.
Line a baking sheet with foil. With tongs, take out each piece of chicken/mushrooms and lay flat in a single layer on the sheet. Bring an oven rack to the highest level and set the oven on broil. Broil the chicken on one side for 5-7 minutes (depending on the thickness of the meat- just keep an eye on it). Remove it from the oven, flip each piece over, baste with more sauce, and stick it back in the oven to cook on the other side for 5-7 minutes. *If you like a lot of sauce, like I do, you can pour more sauce into the pan to cook with the chicken and mushrooms. This way you will have more for your rice to soak up.