- 2 ½ tablespoons canola oil
- 3 garlic cloves - halved lengthwise
- 1 (3-inch) piece unpeeled fresh ginger - coarsely grated
- 1 pound boneless, skinless chicken thighs - cut into 1 ½-inch pieces
- 2 cups sliced dried shiitake mushrooms - soaked in 2 cups boiling water (reserve water)
- ⅔ cup water
- 1 tablespoon mirin
- 2 teaspoons dark soy sauce - plus more to taste
- ½ teaspoon hot honey
- 1 red bell pepper - seeded and sliced into thin strips
- 1 teaspoon toasted sesame oil
- 3 scallions - cut into 1" pieces
- 1 tablespoon sesame seeds
- Freshly torn cilantro, for garnish
- Steamed brown or white rice - for serving
Heat the canola oil in a wok or large sauté pan or skillet over medium. Add the garlic and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Push the garlic and ginger to one side of the pan; increase the heat to high and add the chicken pieces in a single layer. Cook, undisturbed, until browned in spots, about 2 minutes. Continue cooking, stirring occasionally, until the chicken is no longer pink, about 3 minutes.
Stir in the mushrooms, ⅔ cup of the reserved mushroom soaking water, mirin, dark soy sauce, and and hot honey into the pan. Bring to a boil over high. Reduce the heat to medium; cover and simmer, undisturbed, for 5 to 8 minutes.
Uncover the pan, and increase heat back to high. Add the peppers and sesame oil; cook, stirring occasionally, until the liquid has reduced into a thick sauce, 3 to 5 minutes. Remove from the heat and stir in the scallions. Season to taste with additional soy sauce, if needed, and sprinkle with sesame seeds and torn cilantro. Serve over steamed rice.
- Yields: 4 servings
- Preparation Time: 25 minutes