Chicken with Mushrooms Lemongrass and Chili
Elevate your weeknight dinners with this vibrant and aromatic Chicken with Mushrooms, Lemongrass, and Chili recipe that's bursting with bold, Southeast Asian-inspired flavors. Tender chicken thighs are stir-fried with earthy mushrooms and infused with the zesty citrus notes of fresh lemongrass, the fiery kick of red chilies, and fragrant ginger and garlic. A delectable sauce made from soy sauce, fish sauce, and oyster sauce adds a rich, umami depth, while a hint of lime juice brightens every bite. Ready in just 35 minutes, this versatile dish is perfect for busy weeknights and pairs beautifully with a bowl of steamed jasmine rice. Garnished with fresh cilantro and spring onions, this one-pan wonder offers a mouthwatering combination of heat, sweetness, and tanginess that will keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 500 g boneless, skinless chicken thighs
- 250 g mushrooms (shiitake or button)
- 1 piece lemongrass stalk
- 2 pieces red chili
- 3 pieces garlic cloves
- 1 inch ginger
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp brown sugar
- 1 piece lime
- 2 tbsp vegetable oil
- 2 pieces spring onions
- 2 tbsp fresh cilantro
Instructions
Cut the chicken thighs into bite-sized pieces. Set aside.
Slice the mushrooms thinly and set those aside as well.
Peel and finely mince the garlic and ginger.
Remove the outer tough layers of the lemongrass stalk, then finely chop the tender inner core.
Thinly slice the red chilies into rounds. If you prefer less heat, remove the seeds before slicing.
Juice the lime and set the juice aside.
In a small bowl, prepare the sauce by mixing soy sauce, fish sauce, oyster sauce, and brown sugar. Stir until the sugar dissolves.
Heat a wok or large skillet over medium-high heat and add vegetable oil.
Once the oil is hot, add the minced garlic, ginger, lemongrass, and chili. Stir-fry for 30 seconds until fragrant.
Add the chicken pieces to the pan and cook for 5-7 minutes, stirring frequently, until the chicken is lightly browned and cooked through.
Add the sliced mushrooms to the pan and cook for another 3-4 minutes until the mushrooms soften.
Pour the prepared sauce over the chicken and mushrooms, stirring to coat everything evenly. Simmer for 2-3 minutes, allowing the flavors to meld.
Remove the pan from heat and stir in lime juice to brighten the dish.
Garnish with thinly sliced spring onions and freshly chopped cilantro before serving.
Serve hot with steamed jasmine rice or your favorite side.
Nutrition Facts
Calories |
1530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3315 mg | 144% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 12.2 g | ||
| Protein | 143.3 g | 287% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 210 mg | 16% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2498 mg | 53% | |
*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.
