This one tastes good too. Instead of cooking the whole chicken parts, I sliced it to bite-size. Below is the recipe. I still want to cook mushroom chicken with the same recipe of our favorite chinese place, Bamboo Cafe. One of these days, I'll find it :)
4 boneless skinless chicken breasts
1/2 lb white button mushrooms, sliced thinly
3/4 cup chopped green onion
1 can chicken broth, divided
1/2 can water (if the chicken broth is condensed, more chicken broth if it isn't)
3 tablespoons soya sauce, divided
3 tablespoons cornstarch
4 tablespoons water, about,to mix with cornstarch
salt and pepper
Mix the cornstarch with enough water to make a thin paste.
Simmer the mushrooms in 2 tbsp soya sauce in a non-stick pan at low heat until tender.
Remove mushrooms and set aside.
Add 1 tbsp soya sauce and 1 tbsp chicken broth to the pan juices and add chicken, turning to coat as much of the chicken as possible in the soya sauce.
Cook at a medium low heat until the chicken is almost done.
Mix the remaining chicken broth and 1/2 c water (or broth) in a saucepan.
Bring to a boil.
Add a few tbsp of the hot liquid to the cornstarch paste, stir until smooth and then stir into the boiling gravy until thickened.
Add the mushrooms and green onions to the gravy.
Stir to mix.
Salt and pepper to taste.
Pour gravy over chicken in pan and simmer until fork tender.