Chicken in Soy Mushroom Sauce
Savor the bold, umami-packed flavors of Chicken in Soy Mushroom Sauce, a quick and easy one-pan recipe that's perfect for weeknight dinners. Tender bites of seared chicken thighs are paired with earthy button mushrooms and simmered in a luscious sauce made from a harmonious blend of soy sauce, dark soy sauce, oyster sauce, and sesame oil. Aromatics like garlic and ginger add depth, while a touch of sugar balances the savory richness. Thickened to perfection with a simple cornstarch slurry, the glossy sauce clings beautifully to every tender morsel. This dish, garnished with vibrant green onions, is best served over a bed of steamed rice or noodles for a comforting, restaurant-quality meal made in the comfort of your kitchen. Perfectly optimized with keywords such as "soy mushroom sauce," "easy chicken recipe," and "one-pan dinner," this dish promises to elevate your dinner game while delighting your taste buds.
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Recipe Information
Ingredients
- 500 g boneless, skinless chicken thighs
- 60 ml soy sauce
- 15 ml dark soy sauce
- 30 ml oyster sauce
- 15 ml sesame oil
- 200 g button mushrooms
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 120 ml water
- 1 tbsp cornstarch
- 2 green onions, chopped
- 2 tbsp cooking oil
- 1 tsp sugar
- 0.5 tsp black pepper
Instructions
Cut the chicken thighs into bite-sized pieces. Season lightly with a pinch of black pepper and set aside.
Clean the mushrooms and slice them into thin slices. Mince the garlic and ginger, and chop the green onions.
In a small bowl, combine the soy sauce, dark soy sauce, oyster sauce, sesame oil, and sugar. Mix well and set aside.
In another small bowl, dissolve the cornstarch in 2 tablespoons of water to create a slurry. Set aside.
Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and sear until golden brown on both sides. Remove the chicken from the pan and set aside.
In the same skillet, add the garlic and ginger. Sauté for 1-2 minutes until fragrant.
Add the sliced mushrooms to the pan and stir-fry for 4-5 minutes until they are tender and release their juices.
Return the chicken to the skillet and pour in the prepared soy sauce mixture. Stir to coat the chicken and mushrooms evenly.
Add 120 ml of water to the skillet and bring the mixture to a gentle simmer. Cover the pan with a lid and cook for 8-10 minutes, allowing the flavors to meld.
Stir the cornstarch slurry once more and slowly pour it into the skillet while stirring. Cook for another 2-3 minutes until the sauce thickens.
Taste the sauce and adjust seasoning if needed with additional soy sauce or sugar.
Garnish with chopped green onions and serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4608 mg | 200% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 13.3 g | ||
| Protein | 148.1 g | 296% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 279 mg | 21% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2742 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
