Chicken Chop with Mushroom Sauce

Ingredients

• 2 chicken thighs, deboned and pounded to medium thickness
• Flour, for dusting
• 2 eggs,beaten
• 70 g breadcrumbs
• Oil for cooking
• Marinade
• Soy sauce
• Worchestershire sauce
• Black pepper

• Mushroom sauce (optional)
• 1 onion, sliced into rings
• 50 g button mushrooms
• 1/2 cup chicken stock
• 2 tablespoon butter
• Salt and pepper to taste
• 1 teaspoon cornstarch

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Directions

1. In a large resealable plastic bag, combine soy sauce and brown sugar; add the chicken. Seal bag and turn to coat; refrigerate for 20-30 minutes.
2. In a large nonstick skillet or wok, stir-fry onions and garlic in oil until tender. Remove with a slotted spoon to a bowl. Add celery, mushrooms and green pepper to skillet; stir-fry 3-4 minutes or until crisp-tender. Remove with slotted spoon to bowl. Add chicken and marinade to skillet; stir-fry for 5-7 minutes or until chicken is no long pink. Return vegetables to skillet.
3. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the bean sprouts, salt and pepper; cook and stir for 2 minutes or until heated through. Serve over rice if desired. 

 source: tasteofhome