Oyster mushrooms go well with chicken and a hoisin sauce. Feel free to substitute another mushroom of your choice—just be sure to sauté long enough that no excess moisture remains.
1. Preheat the oven to 425°F. Lightly coat a 9- x 13-inch casserole dish with vegetable spray.
2. Dust the chicken with the flour. In a large, nonstick skillet lightly coated with cooking spray, add 2 tsp of the vegetable oil and set over medium heat. Add the chicken and sauté for about 8 minutes or until browned on all sides. Place in the casserole dish and set aside.
3. Wipe and respray the skillet, add the remaining 2 tsp of vegetable oil and set over medium heat. Add the onion and sauté for 5 minutes. Add the mushrooms and sauté for 8 minutes or until the mushrooms are no longer wet. Add the red bell pepper and sauté for 4 minutes.
4. Whisk together the soy sauce, hoisin sauce, water, garlic, ginger, sesame oil and rice vinegar in a small bowl. Add to the vegetables and cook for 1 minute. Pour over the chicken and bake for 10 to 15 minutes, or until the chicken is done (reaches an internal temperature of 165°F). Garnish with cilantro and sesame seeds.
1 1/2 lb skinless boneless chicken thighs (about 6 thighs)
1/4 cup all-purpose flour
4 tsp vegetable oil
1 1/2 cups sliced onion
4 cups thickly sliced oyster mushrooms
1 1/3 cups sliced red bell pepper
1 1/2 Tbsp low-sodium soy sauce
1 1/2 Tbsp hoisin sauce
1 Tbsp water
2 tsp finely chopped garlic
2 tsp finely chopped ginger
1 Tbsp sesame oil
2 tsp rice vinegar
3 Tbsp chopped cilantro
1 tsp toasted sesame seeds
Nutritional Analysis per Serving
Protein 23 g
Fat 14.6 g
Saturated Fat 3 g
Carbohydrates 10 g
Cholesterol 74 mg
Sodium 270 mg
Fiber 1.2 g
Prep Time: 15 minutes
Cook Time: 35 minutes
Make Ahead: Bake the chicken up to a day in advance and reheat gently at 350°F for 10 minutes or until warm.
Nutrition Watch: Although chicken thighs have twice the amount of fat as chicken breasts, they are high in niacin as well as selenium, which promotes men’s reproductive health.