A flavorful and easy-to-make chicken dish with mushrooms and a savory sauce.
Prepare the cornstarch slurry by mixing the cornstarch with a small amount of water until smooth.
Ensure the slurry is lump-free for a smooth sauce.
In a non-stick pan, sauté the mushrooms with a tablespoon of soy sauce until tender.
Cook the mushrooms over medium heat to avoid burning.
Remove the mushrooms from the pan and set them aside.
Keep the mushrooms warm by covering them.
Add the chicken breasts to the pan with a tablespoon of soy sauce and cook until lightly browned on both sides.
Ensure the chicken is cooked evenly by flipping it halfway.
In a saucepan, combine the chicken broth and water, and bring to a boil.
Use a whisk to stir occasionally to prevent sticking.
Add a few tablespoons of the hot liquid to the cornstarch slurry, mix well, and then stir it into the boiling broth to thicken.
Add the slurry gradually to control the thickness of the sauce.
Return the mushrooms to the sauce and add the chopped green onions. Stir to combine.
Add the green onions at the end to retain their fresh flavor.
Pour the sauce over the chicken in the pan and simmer until the chicken is fully cooked and tender.
Cover the pan to keep the moisture in and cook the chicken thoroughly.
Serve the chicken topped with the mushroom sauce and garnish with additional green onions if desired.
Pair with a side of your choice for a complete meal.
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