Thinly slice the White Onion (1/2). Mince the Garlic (2 clove). De-stem the Dark Shimeji Mushroom (400 gram). Cut each Boneless, Skinless Chicken Thigh (6) into small pieces, season with Salt and Pepper (to taste).
In a non-stick frying pan, fry your chicken pieces over medium-high heat until both sides are golden brown.
Remove your chicken from the pan, and cook onions and garlic in the same pan over medium heat, until onions are softened.
Add in shimeji mushrooms, stir fry for 2 minutes, then add in Finely Chopped Tomatoes (1/2 can) and Chicken Stock (400 milliliter). Bring the mixture to a boil.
Return chicken to the pan with all the accumulated juice, cook over low heat for 5-10 minutes, until the sauce is reduced and thickened.
Just before the stew is almost done, season it with Dried Oregano (1/2 teaspoon), Salt and Pepper (to taste).
Top with Fresh Basil (1 tablespoon) before serving. Serve with rice or noodles.