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Garlic-Ginger Chicken with Shiitake Mushrooms
Serves 4

Inspired by Mark Bittman’s article A Whole New Way to Think About Chicken, this recipe magnifies flavor with a marinade, followed by a quick high-heat roasting in the oven. Fabulous for a weeknight meal, this chicken also makes a lovely dinner with friends. There’s lots of room for substitutions: use crimini mushrooms instead of shiitake; swap in your favorite low-salt soy sauce or coconut aminos; cook on a covered grill instead of using the oven. Serve with seasonal vegetables, rice or quinoa.

 

Prep time 30 minutes; marinade time 2-24 hours; cook time 30 minutes

Serves 4

Ingredients

 

  • 3-4 lbs cut-up chicken (aka best of fryer)
  • 1 lb shiitake mushrooms, stems removed
  • ½ cup soy sauce, shoyu, or tamari
  • ¼ cup sake or white wine
  • ¼ cup mirin
  • 3-4 garlic cloves, pressed or mashed
  • 2-inch piece of ginger, peeled and grated
  • 3 tablespoons olive oil
  • 1 bunch scallions, thinly sliced on the diagonal
Directions

 

  1. In a small bowl, whisk together the soy sauce, sake, mirin, garlic, and ginger.
  2. Rinse the chicken and pat dry with paper towels. Trim off any excess skin, and tuck the wingtips behind the shoulder joint to prevent scorching.
  3. Place the chicken pieces in a one-gallon Ziploc bag and pour in the marinade. Close the bag completely, taking care to squeeze all the air out of the bag. Briefly massage to distribute the marinade evenly between the chicken pieces. Place the bag in a shallow baking dish and refrigerate 2-24 hours, turning occasionally.
  4. 30 minutes before roasting, remove the chicken from the refrigerator and preheat the oven to 450 F. Line a rimmed baking sheet with parchment paper.  
  5. Remove the chicken from the marinade, arrange it skin-side up on the baking sheet. Discard the marinade.
  6. Distribute the mushrooms between the chicken pieces, then drizzle everything with olive oil.
  7. Bake on the middle rack for 30 minutes, basting occasionally with pan drippings. You’ll know the chicken is done when the juices run clear (not pink), and when an instant-read thermometer registers 155-165 F when inserted into the meatiest part of a breast or thigh.
  8. Transfer to a platter, cover loosely with foil, and let rest for 10 minutes. Garnish with scallions and serve.
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