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.