Spicy Chicken And Mushrooms

to Prep & to Cook

Yields 4 (4 servings × 1)

Quick, easy, and you only have to use one pan! This dish makes great left overs, but it is spicy! Make sure to serve with rice.


Two Chicken Breasts, Cut into half inch pieces

3 Tablespoons Olive oil, Separated

1 ½ Tablespoons Rice wine Vinegar

3 Tablespoons Low Sodium Soy sauce

1 Tablespoon Crushed Red Pepper Flakes

Salt, Pepper to taste

2 bunches of Green onion, stems finely chopped

1 root of Ginger (only need 1/4 of the root) minced or paste

3 cloves garlic, minced or grated into paste

One package (8 oz.) of White or mini Bella Mushrooms thinly sliced


Heat 1 tablespoon of olive oil in a large skillet or pan over medium high heat. Cook garlic and ginger until they start to brown (1 minute) add mushrooms, green onions, Crushed red Pepper flakes, salt, and pepper. Cook until mushrooms start to brown (6-8 Minutes).

When the Mushrooms start to brown add the rest of the olive oil then the chicken. Stir frequently. Salt and pepper to taste. (use less salt here, the soy sauce has plenty)

Cook chicken until they brown and are cooked through (10 minutes). Add Rice Wine Vinegar and Soy sauce. Lower heat to medium low and stir frequently until liquid reduces slightly.

Serve: Serve chicken and mushrooms over/aside of Japanese rice. Enjoy.

Recipe by alexsdekok