Mushroom and Chicken Sauteed in Whole Grain Mustard and Miso

• 1 fillet Chicken thigh
• 200 grams Your choice of mushrooms (shimeji, King Oyster, maitake, shiitake, etc.)
• 1 Japanese leek
• 1 tbsp Whole grain mustard
• 1 tbsp Miso
• 2 tbsp Sake
• 1/2 tsp Sugar
• 1 Grated garlic
• 1 tbsp Olive oil
• 1 Chopped young green scallions (optional)
• 1 Coarsely ground black pepper

1. Chop the chicken into bite-sized pieces.
2. Combine the ingredients.
3. Cut the mushrooms into bite-sized pieces and diagonally slice the Japanese leek into 1-cm lengths.
4. Heat olive oil in a frying pan over medium-high heat, then saute the pieces of chicken skin side down.
5. Turn them over when the skin becomes crisp.
6. When the chicken is evenly browned, add the mushrooms and Japanese leek, and saute for 2-3 minutes until the mushrooms are tender.
7. Add the mixture of ingredients, stir up the pan to evenly coat the contents in the pan, then steam-cook on low heat for 4-5 minutes.
8. Remove the lid, and cook out any remaining liquid on high heat.
9. Transfer to a serving dish.
10. Garnish with green onions and coarsely ground black pepper, then it's ready to serve!

chicken thigh, mushrooms, grain mustard, sake, sugar, garlic, olive oil, young green scallions, ground black pepper

Taken from cookpad.com/us/recipes/158591-mushroom-and-chicken-sauteed-in-whole-grain-mustard-and-miso (may not work)