חזה עוף רך עם שום וסויה ופטריות

מצרכים

• 3–4 chicken steaks / boneless chicken pieces
• 300–400 g brown champignon mushrooms, sliced
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1–2 tsp sesame oil
• 2–3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 80–100 ml water
• Optional: 1–2 tsp honey or brown sugar for balance
• Optional: 1 tsp cornstarch mixed with 1 tbsp cold water if you want a thicker, glossy sauce
• Brown the chicken first, then fry the mushrooms well. Add garlic and ginger briefly, then soy sauce, rice vinegar, water and optional honey. Put everything with the chicken into the baking dish and bake at 180°C/350°F for about 15–20 minutes, until the chicken reaches 75°C internally.
• Add the sesame oil toward the end rather than cooking it for a long time—it keeps more of its aroma. Spring onions and sesame seeds on top would be excellent too.