Hany Pinyin Chicken

• 8 boneless chicken thighs
• 1 brown onion, chopped
• 1 cup mixed mushrooms, sliced
• 1 stick celery, chopped
• 2 cloves roasted garlic
• 1 1/2 teaspoons Chinese five spice powder
• 1/2 teaspoon ground coriander
• 1 cup low sodium chicken broth
• 1/2 teaspoon fish sauce (nam pla)
• cornstarch
• 1/4 cup fresh coriander (cilantro)
• cooking spray
• salt & pepper

1. Season the chicken and Brown in a med hot pan and keep warm on the side
2. Saute the garlic, onion, celery and the mushrooms.
3. Add the Chinese five spice ground coriander.
4. Add the chicken stock and fish sauce.
5. Add the chicken back to the pan with juices and simmer till cooked though.
6. Thicken with a little cornstarch.
7. Serve with egg noodles or rice
8. Garnish with the chopped cilantro.

chicken thighs, brown onion, mixed mushrooms, celery, garlic, spice powder, ground coriander, chicken broth, fish sauce, cornstarch, fresh coriander, cooking spray, salt

Taken from www.food.com/recipe/hany-pinyin-chicken-421458 (may not work)