A flavorful and tender soy braised chicken made with clean ingredients and shiitaki mushrooms, perfect for bowls and salads. This gluten-free and dairy-free recipe is a family favorite that's simple to prepare and yields a delicious glossy sauce.
1: Add chicken to a medium sized bowl then pour tamari over top. Toss and set aside for later.
2: Heat 2 tbsp olive oil in a large skillet over medium heat.
3: Add mushrooms, green onion, ginger, and garlic and sauté until mushrooms are cooked down, about 10 minutes.
4: Remove veggies from the pan and set aside.
5: Heat remaining 1 tbsp olive oil in the same skillet over medium high heat.
6: Add chicken and soy sauce to your hot pan and sauté until soy sauce has reduced and chicken has browned all over, about 6-8 minutes.
7: Return veggies to the pan with your chicken then pour bone broth over top.
8: Stir in apple cider vinegar and coconut sugar and scrape the bottom of your pan to release anything that has stuck.
9: Bring broth to a simmer then reduce heat to medium and continue simmering uncovered until bone broth has nearly evaporated, about 30 minutes.
10: Discard green onions, ginger, and garlic and continue to sauté until bone broth has thickened into a glossy sauce, about 10 minutes longer.
11: Serve with rice and garnish with green onion.
