Mushroom and Teriyaki Chicken
Indulge in flavorful Mushroom and Teriyaki Chicken. Perfect for any day, this Kosher recipe is quick and easy to make. Find the recipe now!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at koshereveryday.com.
Cooking tools:
- Aluminum foil
- Baking sheet
- Nonstick vegetable spray
- Skillet
- Oven
- Mixing bowl
- Dish
- Tongs
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Serving platter
- Spoon
- Plate
- Serving bowl
- Airtight container
- Stove
Ingredients
- 12 boneless skinless chicken cutlets, tenders removed
- 1 cup corn starch
- 3 tablespoons canola oil
- 4 medium sweet onions, halved and very thinly sliced
- 2 cloves garlic, crushed (I used 2 frozen garlic cubes)
- 1 pound crimini/baby bella mushrooms, thinly sliced
- 1 pound white small/medium mushrooms, thinly sliced
- 1 cup teriyaki sauce (can use 1/2 cup for a milder flavor)
- 1/4 cup canola oil for browning, plus additional oil if necessary
- Nonstick vegetable spray
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