Recipe: Hoisin Mushroom Chicken

Recipe Credit: Melissa Joulwan, Well Fed Weeknights

Velveting Ingredients:

• 2 Tbsp coconut aminos
• 1 Tbsp arrowroot powder
• 1 tsp unseasoned rice vinegar
• 3/4 tsp salt

Protein & Vegetables:

• 1.5 lbs boneless, skinless chicken breast
• 4 oz sliced white mushrooms
• 4 oz sliced shiitake mushrooms
• 4 scallions, cut into 2-inch-long batons

Sauce:

• 3 Tbsp coconut aminos
• 1 Tbsp almond butter
• 1 scallion, dark green part only, minced
• 1 tsp toasted sesame oil

Aromatics:

• 1 tsp extra-virgin olive oil
• 1 tsp grated fresh ginger
• 2 cloves garlic, peeled and crushed

Instructions
1. Velvet the Meat--This is key! Mix the velveting ingredients in a medium bowl with a fork. Thinly slice your protein--about 1/4 inch thick--and toss it in the bowl with the velveting liquid, then set aside. That's it!

2. Cut the Veggies--Cut all the vegetables into similar shapes and sizes for consistent cooking.

3. Make the Sauce--Combine the sauce ingredients in a pint-size mason jar and whisk with a fork.

4. Prep the Aromatics--Crush the garlic, peel and grate the ginger, and mix in a small bowl with the oil.

5. Heat the Pan--Place 1 tablespoon oil in a large, nonstick skillet (or wok) and warm it over medium-high heat, 2 minutes.

6. Cook the Protein--Add the velveted protein to the pan and cook, undisturbed, 1-2 minutes. Stir and cook another 1-2 minutes. Transfer to a plate.

7.  Cook the Veggies--Reheat the pan with another 1 tablespoon oil, 30 seconds. Stir-fry the veggies until just tender, 1-4 minutes, depending on the vegetables.

8. Cook the Aromatics--Push the veggies to the side of the pan, add the aromatics, and stri-fry them for about 15 seconds. Toss the veggies and aromatics together.

9. Recombine--Return the meat to the pan and toss with the veggies.

10. Final Stir-Fry--Add the sauce and toss to combine. Stir-fry until it looks so good you can't wait to eat it, 30-90 seconds.