Oriental Chicken

This is a pantry-friendly chicken dinner that borrows Asian flavors without needing a trip to a specialty grocery store. Bite-sized chicken breast pieces get browned in butter with teriyaki sauce, then simmered in a creamy sauce made from mushroom soup, milk, and fresh mushrooms. Water chestnuts and bamboo shoots add crunch and texture.

The teriyaki and mushroom soup combination creates a sauce that’s richer and more savory than either would be alone. The teriyaki brings sweetness and a soy-sauce depth, while the mushroom soup provides body and creaminess without making a roux from scratch.

Browning the chicken first is what gives this dish its backbone. That caramelization from the teriyaki glaze on the chicken pieces adds a savory sweetness that carries through the whole dish.

Kitchen Tips

• Cut the chicken into uniform bite-sized pieces so everything cooks at the same rate.
• Cook the fresh mushrooms for a few minutes before adding the other vegetables. This drives off their moisture so they brown slightly instead of just steaming.
• Add milk gradually and adjust the amount based on how thick you want the sauce.
• Serve over steamed rice with crispy chow mein noodles scattered on top for a crunchy contrast.

Variations

• Add broccoli florets or snap peas during the last 5 minutes of simmering for more vegetables.
• Stir in sliced almonds at the end for a nutty crunch that complements the water chestnuts.
• Use coconut milk instead of regular milk for a richer, Thai-leaning sauce.