Mushroom and Teriyaki Chicken - Kosher Everyday

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