Chicken and Mushrooms Stew with Ginger

The Asian cuisine or my country, Vietnam, has many recipes for stewing meat or fish. The stewing method is slow and cooked until the meats fall off the bone. Usually, chicken legs and thighs are used for this recipe. My cooking is more into the healthy and quick. Therefore, I will introduce this recipe with boneless, skinless chicken thighs, and the mushrooms added into this recipe give it another choice of ingredients, which is very healthy. To make this recipe into a vegan dish, simply replace the chicken with tofu. Give this recipe a try. It is quick and yummy!

Ingredients:
1/2 lb. chicken thighs, cut into cubes
1/2 lb. mushrooms, leave whole
1 knob of fresh ginger, roughly chopped
2 garlic cloves, minced
2 shallots, chopped
2 tbs peanut oil
2 green onions, cut into 2 inch lengths
1 jalapeno sliced
Stew sauce ingredients:
1 tsp blackstrap molasses
1 tsp honey
1 tsp sugar
1/4 cup chicken broth
1 tsp salt
1/4 tsp black pepper

Directions:
Combine the stew sauce ingredients in a bowl and set a side
Heat oil in cast-iron pan.  Stir in chicken and brown the meat. Add garlic, shallots, and ginger.  Stir and cook until fragrant. Add mushrooms. Mix chicken and mushroom with all the spices.  Stir in the stew sauce.  Bring to boil. Cover and turn heat to simmer. Simmer the chicken for 40 minutes. Uncover the pot and add green onions and jalapeno. Adjust the seasoning with more salt or a little fish sauce. Serve with hot rice.