Chicken Porcini Mushroom Goulash

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
450
protein 
31 g
sodium 
679 mg
carbohydrates 
42 g
fat 
17 g
fiber  
4 g
cholesterol 
85 mg
Servings 
5 (1 cup ea)
Ingredients 

Marinade
3 Tbsp cane sugar
1½ cups diced yellow onion
2 Tbsp low-sodium tamari sauce
1 tsp sea salt
2 tsp ground ginger
¼ cup ketchup
1 tsp chili powder 
½ tsp red chili flakes
2 tsp sambal sauce
¼ cup canola oil

2 lb boneless, skinless chicken thighs, cartilage and fat removed
1¼ oz dried porcini mushrooms
½ cup water
3 cups water
½ tsp sea salt
2 tsp cornstarch
⅔ cup water
¾ cup julienne red bell peppers
¾ cup sugar snap peas
¼ tsp extra-virgin olive oil
2 cups cooked brown 

Sambal Sauce can be purchased in most Asian food markets. Tabasco Sauce can be substituted if needed.
Instructions 
  1. In a small bowl, combine all ingredients for the marinade.
  2. Cut chicken into large dice. In a glass baking dish, combine marinade and chicken and marinate for 4 hours in the refrigerator.
  3. In a small bowl, soak porcini mushrooms in first amount of water for 10 minutes.
  4. Heat a large stock pot over medium high heat. Pour marinated chicken and marinade into the heated pot. Sauté chicken for 5 to 6 minutes. Add soaked porcini mushrooms and their water. Stir and continue to cook for 2 to 3 minutes. Add second amount of water (3 cups) and salt to chicken mixture and bring to a boil. Cover, lower to a simmer and cook for about 15 to 20 minutes, or until chicken is soft.
  5. In a small bowl, combine cornstarch and ⅔ cup water. Stir into goulash and cook until slightly thickened.
  6. In a medium sauté pan over medium heat, sauté red peppers and snap peas in olive oil until tender.
  7. Serve 1 cup Chicken and Porcini Goulash with ⅓ cup sautéed vegetables and ½ cup brown rice.
Sambal Sauce can be purchased in most Asian food markets. Tabasco Sauce can be substituted if needed.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.