Thai Stir Fried Chicken with Mushrooms
Savor the bold and vibrant flavors of Thailand with this Thai Stir-Fried Chicken with Mushrooms recipe—a quick, one-pan wonder perfect for busy weeknights or an exotic dinner at home. Tender strips of chicken breast are stir-fried alongside earthy oyster mushrooms (or button mushrooms), aromatic shallots, and fragrant garlic, all brought to life with a tantalizing blend of fish sauce, soy sauce, and oyster sauce. A pop of red chili adds just the right amount of heat, while fresh Thai basil leaves and a squeeze of lime elevate the dish with a refreshing herbal note. Ready in just 30 minutes, this stir-fry pairs beautifully with steamed jasmine rice, making it a satisfying, family-friendly meal. Whether you're a Thai cuisine enthusiast or new to its flavors, this sticky, savory, and slightly sweet dish is guaranteed to become a favorite.
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Recipe Information
Ingredients
- 400 g chicken breast
- 250 g oyster mushrooms or button mushrooms
- 2 shallots
- 3 garlic cloves
- 1 red chili
- 2 tbsp vegetable oil
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp brown sugar
- 2 tbsp water
- 1 handful fresh Thai basil leaves
- 4 lime wedges
Instructions
Slice the chicken breasts into thin, bite-sized strips and set aside.
Clean the mushrooms and slice them into thin pieces if large.
Peel and finely slice the shallots. Mince the garlic. Slice the red chili thinly (deseed if you prefer less heat).
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the shallots, garlic, and chili to the hot oil. Stir-fry for 1-2 minutes until fragrant.
Increase the heat to high and add the chicken to the skillet. Stir-fry for 3-4 minutes until the chicken is halfway cooked and no longer pink on the outside.
Add the mushrooms to the pan and continue stir-frying for another 3 minutes until they start to soften.
In a small bowl, mix the fish sauce, soy sauce, oyster sauce, brown sugar, and water. Pour this sauce mixture into the pan and stir well to coat everything evenly.
Cook for 2-3 minutes until the chicken is cooked through and the mushrooms are tender. Check seasoning and adjust if needed.
Turn off the heat and stir in the Thai basil leaves until wilted.
Serve hot with steamed jasmine rice and lime wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 4901 mg | 213% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 16.3 g | ||
| Protein | 128.8 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2986 mg | 64% | |
*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.
