Slowly cooked butter-soy sauce chicken saute

Place chicken outside of fridge to make it room temperature in advance. Season chicken thigh filets with salt and leave them for a few mins.

Peel garlic and crash them gently

Coat a frying pan with olive oil, place chicken on it alongside crushed garlic cloves, and bring it to medium heat. Keep cooking chicken fillets only one side. Before garlic cloves become brown, take them away from oils or move them on chicken. It’s up to you. I prefer to mash it on the pan and mix with veggies after cooking chicken.

While cooking, slice mushrooms, wash spinach and drain it. Please don’t flip the chicken.

Keep cooking chicken filets only one side until 80% of meat is cooked from the bottom. You can also do the french arroser techniques. Once you see it 80% cooked, flip the chicken and cook the other side for 10-30 seconds. Remove chicken from pan and make them rest.

Add mushrooms to the same pan with oil left and cook it with salt and pepper slightly. Then add spinach and cook it quickly.

Make a space for making sauce in the pan. Melt the butter in the pan and then add soy sauce. Mix them well. Stop heat.

Dice cooked chicken thighs to bite size. This could be optional but I do recommend.

Warm the pan if sauce becomes cold. Mix sauce, veggies and chicken together in the pan. (You can cook chicken briefly if you see pink part in meat now.) Serve it on a plate. Sprinkle toasted white sesames.