Gingered Chicken and Mushrooms
Savor the bold flavors of Gingered Chicken and Mushrooms, a quick and hearty stir-fry that combines tender chicken thighs, earthy button mushrooms, and the vibrant kick of fresh ginger. This dish is elevated by a savory umami sauce featuring soy sauce, oyster sauce, and sesame oil, thickened to silky perfection with cornstarch. Aromatic garlic and optional red chili flakes add depth and heat, while bright spring onions make for the perfect finishing touch. Ready in just 35 minutes, this one-pan recipe is perfect for weeknight dinners and pairs beautifully with steamed rice or noodles. Bursting with texture and a harmonious balance of flavors, this chicken and mushroom stir-fry is sure to become your go-to comfort meal. Keywords: Gingered Chicken and Mushrooms, chicken stir-fry, quick dinner recipe, savory stir-fry, easy weeknight meal.
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Recipe Information
Ingredients
- 500 g boneless, skinless chicken thighs
- 250 g button mushrooms
- 30 g fresh ginger
- 2 pieces garlic cloves
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tbsp cornstarch
- 150 ml chicken stock
- 2 pieces spring onions (scallions)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red chili flakes (optional)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Slice the button mushrooms and finely mince the garlic and ginger.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, cornstarch, and chicken stock to create a smooth sauce. Set it aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces and season with salt and black pepper. Stir-fry until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the minced ginger and garlic, stirring quickly to avoid burning, for about 30 seconds.
Add the sliced mushrooms and cook for 4-5 minutes until they release moisture and begin to brown.
Return the chicken to the skillet, mixing it with the mushrooms and aromatic ingredients.
Pour the prepared sauce over the chicken and mushrooms. Stir well to coat everything evenly. Allow the mixture to simmer for 3-4 minutes until the sauce thickens slightly.
Taste and adjust seasoning with additional salt or soy sauce if needed.
If desired, add red chili flakes for a spicy kick.
Garnish with chopped spring onions before serving.
Serve hot over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 4299 mg | 187% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.4 g | ||
| Protein | 149.4 g | 299% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 131 mg | 10% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2364 mg | 50% | |
*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.
