1lb.boneless skinless chicken breasts,cut into 1-inch chunks
1 teaspoonDiamond Crystal kosher saltdivided (if using fine salt, use less)
1tablespoonminced fresh garlic
Measure out the sour cream and remove it from the fridge, to allow it to warm up a little.
Season the chicken with half the kosher salt and black pepper.
Add 1 tablespoon of olive oil to a very large, deep skillet. Heat over medium-high heat, about 2 minutes. Add the chicken. Cook, stirring often, until no longer raw, 5-7 minutes. Remove to a plate.
Add the remaining olive oil to the skillet. Add the onions and the mushrooms and sprinkle them with the remaining kosher salt and black pepper. If the skillet seems too dry, add a splash of water. Cook, stirring often, until the vegetables are tender and browned, about 7 minutes.
Stir in the garlic and cook for 1 more minute. Add the chicken back to the skillet and stir-fry 2 more minutes, to ensure all chicken pieces are cooked through.
Reduce the heat to low and allow the skillet a few seconds to cool down a bit. Add the sour cream, mixing it in with a spatula or a wooden spoon. Don’t allow the sour cream to simmer or boil, to avoid curdling. Serve immediately.