Who does not like some simple, homestyle Asian cooking, right? I am always looking out for delicious Asian recipes that I can whip up in no time for weeknight dinners or weekend feasts. And this Asian Style Chicken in Mushroom Sauce is a winner!
This recipe is always so good! The umami element in Asian cooking is always high which is why all of us can never get enough of them. Because you guys also love Pan-Asian recipes so much, I have come up with this brand new recipe which is absolutely unique and I am sure you have never tried anything like this before.
In this recipe, I combine two of my favorite ingredients – chicken and mushroom in a way that will surprise your taste buds and leave you spellbound. A simple and easy preparation with just a handful of ingredients, this Asian style chicken in mushroom sauce is outstanding! This is one recipe I am most proud of and I am so happy to be finally sharing it with you all here.
The ingredients to this killer recipe
This Asian style chicken in mushroom sauce plays around with a few ingredients, but nothing that is alien to Asian cooking. In fact, the ingredients can be easily found in any Asian pantry. even if you do not have all the sauces, you can get it in any grocery store – they are just that common!
For aromatics, I have used red onions, spring onion greens and garlic. That’s all. The beauty of these basic three ingredients is that it’s easily accessible and also adds such wonderful flavours to any base. The recipe starts with frying these aromatics in butter and oil till they release their flavours into the oil, which then gets transferred to the rest of the sauce as we keep adding more ingredients.
For the oil, I have used extra virgin olive oil here. But you can choose between any neutral oil like vegetable, canola or sunflower oil. If you want an extra punchy flavour, you can also use sesame oil as it adds a wonderful nutty flavour to the recipe. I avoid using refined oils so I usually go ahead with olive oil or sesame oil in Asian cooking.
I prefer using boneless chicken thighs in this recipe. Because the meat is boneless, it cooks much faster. And chicken thighs are also very juicy and never lose their moisture. It absorbs all the flavours and does not lose its own essence as opposed to chicken breast, which becomes dry if overcooked.
The mushrooms – the texture matters
The base of this recipe is created by the mushrooms. I have used button mushrooms here but you could use whatever mushroom is available near you or you like. For this recipe, the mushrooms need to be very finely chopped. If you have a food processor just go ahead and chop it there. I have a wonderful little tool that I use for chopping most of my vegetables. I will link it here for you to take a look.
The reason why the mushroom needs to be so fine here is because once it cooks and assimilates with all the spices and gives a luxurious and thick base to the gravy. This gravy comes with a mushroom flavour which elevates the recipe to a whole new level. What you get in each bite is not just flavourful chicken, but also a host of flavours that will arouse all your taste buds.
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 500 grams boneless chicken thighs cut into long strips
- 200 grams button mushrooms finely chopped
- 15 grams garlic finely chopped
- 3 tbsp olive oil /sesame oil/vegetable oil
- 120 grams onions finely chopped
- 25 grams butter
- 1 tbsp Sriracha sauce
- 1 tbsp Oyster sauce
- 1 tbsp dark soy sauce
- 2 tsp salt
- 1/2 tsp black pepper powder
- 2 tbsp cornflour slurry mix 1 tbsp cornflour with 3 tbsp water
- chopped spring onion greens for garnish
- 150 gramscup chopped spring onions greens
Ingredients
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- Heat 2 tbsp oil in a pan. Fry the chicken pieces for 10 minutes with 1 tsp salt. The aim is to cook them halfway at this point. Set them aside.
- In the same pan, add 1 tbsp more oil and butter. Mix well. Add the onions. Saute till onions turn transluscent and start to brown.
- Add the chopped spring onion greens and chopped garlic and saute till the garlic isn't raw anymore.
- Season with 1 tsp salt and black pepper powder.
- Add the finely chopped mushroom. The reason why the mushroom is required to be very fine is because it is what forms the gravy for this recipe. You can use a food processor to get the "almost mince" like mushroom tecture. Or use a sharp knife.
- Cook the mushrooms till all its water content releases and the oil starts to seperate on the sides.
- Add the fried chicken to the pan and mix well till everything comes together.
- Add the Sriracha sauce and Oyster sauce and give it all a good mix.
- Add the dark soy sauce and mix well.
- Add 500 ml hot water, give everything a stir and cover and cook on low flame for 15 minutes (or untile the chicken is completely soft).
- Take the lid off, add 2 tbsp of cornflour slurry and mix well. This will help thicken the sauce and also add flavour.
- Once the sauce thickens and you get a beautiful and rich consistency, turn off the gas.
- Garnish with finely chopped spring onion greens.
- Serve hot with flavoured rice, plain jasmine rice, fried rice or noodles.
- Make sure you pat dry the boneless chicken thigh pieces before frying them. Any water content in the chicken will not yield the desired results. Use good quality kitchen towel to individually pat the chicken thigh pieces dry.
- To make the cornflour slurry, mix 3 tbsp water to 1 tbsp cornflour. Mix this well and only use 2 tbsp.
