Ginger Chutney Chicken

This is a fusion of Asian and Indian cuisines with the freshness of ginger and the rich umami of soy and mushroom.
Chutney Sauce:
4 oz favorite mango chutney, about 1/3 cup
2 Tbsp soy sause
1/4 cup pale dry sherry
1 Tbsp sesame oil
palmful fresh mint, finely chopped

3 boneless, skinless chicken thighs, cut into bite-sized pieces
2 Tbsp dark soy sauce or Tamari
10 oz fresh button mushrooms, sliced
2 cups broccoli flowerets, cut into bite-sized pieces

2 cloves garlic, minced
1-inch fresh ginger, peeled and finely minced
Black toasted sesame seeds

Whisk together the chutney sauce. Heat a few tablespoons canola oil in a large skillet or wok. Heat on high until shimmering. Carefully add the chicken into the wok and stir fry until the chicken begins to brown up. 

Add the soy sauce and continue wooing until the sauce evaporates and colors the chicken. Set the chicken aside in a bowl.

Heat a bit of canola oil in the wok and stir fry the mushrooms until they release the water that they will and they brown up nicely.

Add mushrooms to chicken. Heat another dash or canola oil in the wok and stir fry the broccoli, just until crisp-tender. Set aside with the chicken and mushrooms.

Finally, heat the wok to high and add a last bit of canola oil along with the garlic and the ginger. Cook for about a minute and then add the sauce. Let the sauce bubble up and thicken.

Return the chicken, mushrooms and broccoli to the wok and heat through. Serve over rice garnished with black sesame seeds, if desired.

Serves 4.