Lion's Mane Orange Chicken

Directions

1. In a small bowl, combine the water and cornstarch. In a medium sauce pan combine the rest of the sauce ingredients and cook on medium heat until it starts a light boil. Give the water and cornstarch a stir to ensure they are fully combined before adding that into the sauce. Reduce heat to a simmer and stir until it thickens. Remove from heat.
2. In a large non-stick pan, place enough oil to coat the bottom of the pan and heat on medium. Add the Lion’s Mane in a single layer and sauté until they start to brown and release juices. Try not to overcrowd your pan so that the mushrooms can brown without getting mushy. Add two large spoonsful of the orange sauce and cook until all the juices are released. Remove from heat and set aside.
3. Fill a medium sized pot with 3 inches of oil and heat on medium high heat. Place paper towels or napkins on a plate. Fill a small bowl with cornstarch and roll the cooked Lion’s Mane in the cornstarch before frying them. When the oil is hot, drop the cornstarch coated Lion’s Mane into the oil and fry for about a minute or until golden brown. Remove from the oil and place on the paper towel lined plate to drain. Try one piece of mushroom first to ensure that the oil is hot enough, and then just do a handful of the pieces at a time.
4. In a large sauté pan, place enough oil to coat the bottom and add the onion and peppers. Cook on high heat for 3-4 minutes or until the onions are translucent and the peppers start to soften. Add a tablespoon of ginger garlic paste and cook for another minute. Add the fried Lion’s Mane, green onions, and orange sauce. Cook for 2-3 minutes or until everything is fully incorporated.
5. Serve over rice and garnish with green onions and sesame seeds.
6. *Tip: You can make your own garlic ginger paste by blending equal parts of fresh garlic and fresh ginger with a small amount of water until smooth and fully combined. You can also add more of the paste to the sauce or to the onions and peppers for more favor.