Chicken and Mushroom Stir-Fry

Method

1. 1

   Vigorously stir 1½ lb. skinless, boneless chicken breasts (about 4–6), cut into 1½" pieces, 1 Tbsp. soy sauce, and 1 Tbsp. cornstarch in a large bowl until starch is dissolved into soy sauce (you want to create a sticky coating, which will help ensure the meat stays tender). Set aside.

2. 2

   Stir 3 Tbsp. balsamic vinegar, 1 Tbsp. toasted sesame oil, 1 tsp. honey, remaining 2 Tbsp. soy sauce, remaining ½ tsp. cornstarch, and ⅓ cup water in a small bowl or measuring glass to combine and set sauce aside.

3. 3

   Heat ¼ cup extra-virgin olive oil in a large nonstick skillet over medium-high. Add 10 oz. mixed mushrooms (such as crimini, oyster, and/or king trumpet), torn into bite-size pieces, and cook, stirring often, until softened, about 5 minutes. Stir in a pinch of kosher salt and continue to cook, stirring often, until mushrooms release their moisture and it evaporates and mushrooms are deeply browned, about 3 minutes. Transfer to a plate.

4. 4

   Heat remaining 2 Tbsp. extra-virgin olive oil in same pan over medium-high. Arrange reserved chicken in pan in an even layer and cook, undisturbed, until lightly browned underneath, about 2 minutes. Add one 3" piece ginger, peeled, finely grated, 4 garlic cloves, finely grated, and ½ tsp. crushed red pepper flakes and cook, stirring often, until combined and fragrant, about 1 minute. Add reserved sauce and cook, stirring often, until thickened, about 3 minutes. Add 1 bunch scallions, cut into 1½" pieces, and return mushrooms to pan; cook, stirring often, until combined and chicken is cooked through, 1–2 minutes.

5. 5

   Transfer stir-fry to a platter and top with more red pepper flakes if desired. Serve with steamed rice.

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