Made with AI
Creamy Chicken, Mushroom, and Pak Choi Gravy
40 min 299 kcal per serving Medium
Ingredients
4 Servings
- chicken breast400 g
- mushrooms200 g
- pak choi200 g
- garlic4 cloves
- onion1 medium
- heavy cream100 ml
- cornstarch1 tablespoon
- vegetable oil2 tablespoons
- chicken stock200 ml
Instructions
- 1
Slice the chicken breast into bite-sized pieces. Clean and slice the mushrooms. Wash and roughly chop the pak choi. Finely chop the garlic and onion.
- 2
In a large skillet or wok, heat the vegetable oil over medium-high heat.
- 3
Add the chopped onion and garlic to the pan. Sauté for 2-3 minutes until fragrant and translucent.
- 4
Add the chicken pieces to the pan and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- 5
Add the sliced mushrooms and cook for another 3-4 minutes until they start to soften.
- 6
Pour in the chicken stock and bring to a gentle simmer. Let it cook for 5 minutes to allow the flavors to meld.
- 7
In a small bowl, mix the cornstarch with a tablespoon of cold water to make a slurry. Stir the slurry into the pan and cook for 1-2 minutes until the sauce thickens.
- 8
Lower the heat and stir in the heavy cream. Mix well and let it simmer for 2-3 minutes until the sauce is creamy.
