Oyster Mushroom Chicken (Vegan)

3 standard portions

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Ingredients

• 1½ lb oyster mushrooms ((680g))
• 2 tbsp homemade browning sauce (only use this amount if you my homemade version)
• ¼ cup coconut aminos ((60ml) can use soy(a) sauce)
• 1½ tbsp balsamic vinegar
• 1½ tbsp maple syrup
• 3 tbsp olive oil
• 1½ tbsp tomato paste
• 1 tbsp all purpose seasoning
• 1 tsp thyme
• 1 tsp chadon beni
• 1 tsp chinese 5 spice
• ½ tsp onion granules
• ½ tsp garlic granules
• ½ tsp chilli powder
• 2 tbsp olive oil
• 1 medium red bell pepper (sliced)
• 1 medium yellow bell pepper (sliced)
• 3 tbsp water

Method

1. Use a damp kitchen towel to gently clean away any dirt.
2. Use scissors to trim away the stem and the base of each cluster and discard (you only want the top part of the mushroom).
3. Cut the remaining part of the oyster mushrooms into small pieces in a bowl and set aside.
4. In another large bowl, add the browning sauce, coconut aminos, balsamic vinegar maple syrup, olive oil, tomato paste, purpose seasoning, thyme, chadon beni, chinese 5 spice, onion/garlic granules, chilli powder and then whisk.
5. Pour the oyster mushrooms into the wet ingredients bowl.
6. Use a spoon to thoroughly fold the shredded mushrooms into the marinade.
7. Heat a large frying pan/large skillet with the 2 tbsp of olive oil on medium heat.
8. Add the bell peppers and cook for a few minutes.
9. After a few minutes add the water, put the lid on and steam for 5 minutes.
10. Remove the lid and proceed to add the marinated mushrooms.
11. Fold them in with the bell peppers.
12. Allow the oyster mushrooms to cook for about 10 minutes, turning frequently to make sure the mushrooms cook through and brown. During this time there might be excess sauce in the pan, if it is too much for your liking increase the heat to evaporate any excess sauce.
13. After the given time, do a taste test and add pink salt if needed (I didn't add anything else).