I have been cooking many dishes with immune-boosting foods because of Coronavirus...
It is important to wash your hands for 1 minute (the Japanese gov recommends us!) and gargle very often, but I eat a lot of vegetables, proteins, and whole grains.
Today's recipe is skillet chicken & mushrooms with green scallion sauce.
I have used Nuvo Olive Oil's fused olive oil (Meyer lemon, Garlic, Serrano pepper) for the scallion sauce, but if you don't have it, please find the ingredients in the recipe.
<Serving : 3>
Ingredients:
1 lb Organic Chicken Thighs
1 tbsp Soy sauce or tamari shoyu
1 tbsp Olive oil or marinade + 1 tbsp or more for sauté
6-8 Mushrooms, cut into four pieces
~Green scallion sauce~
3 Green onions, chopped
4 tbsp Olive oil
* If you don't have Nuvo's olive oil, you can add these ingredients below:
1 tsp Chopped garlic
1/4 tsp Cayenne peppers
1-2 tsp Lemon juice 1-2 teaspoons
Sea salt
Preparation:
Combine green scallion sauce ingredients in a container and soak for about one hour in a refrigerator.
Instructions:
1. Mix chicken thighs, soy sauce, and olive oil in a medium bowl and marinate for 15 minutes or longer.
2. Heat olive oil in a large skillet over medium-high heat. Place chicken thighs and marinade sauce into the pan.
3. Saute on the first side for 5~6 minutes. Flip the chicken, add mushrooms, turn the heat down to medium heat, and cook with a lid for 14-15 minutes. Stir mushrooms every 4-5 minutes.
4. Add the chopped scallions over the chicken. Cover the chicken with the lid and cook for 1 minute. Serve immediately.
Posted on March 15th, 2020