Thai Garlic Chicken (with Mushrooms & Green Onion)

Thai Garlic Chicken with Mushrooms, topped with green onion and chives
Delicious Thai Garlic Chicken with Mushrooms, topped with green onion and fresh chives. D.Schmidt
  • 75 mins
  • Prep: 15 mins,
  • Cook: 60 mins
  • Yield: SERVES 3-4
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Garlic Chicken is a Thai street dish that has become popular at Thai restaurants across North America. But you don't need to go out to enjoy this dish - it's quick and easy to make at home using your oven (you can also simmer it in a wok like they do in Thailand). The result is moist, juicy chicken with a flavorful sauce that includes plenty of mushrooms, topped off with spring onion. Served with jasmine rice, this Thai chicken dish is a delight to make and leftovers are just as delicious the next day. ENJOY!

What You'll Need

  • 1 lb./.5 kg. chicken (legs or thighs, skin left on)
  • 6-8 mushrooms (shiitake or porcini, or a combination of dried and fresh mushrooms)
  • 4 garlic cloves (whole)
  • 1-2 chilies (small whole red)
  • 4 lime wedges (lemon optional)
  • 1 handful green onion (fresh chopped)
  • For the Marinade:
  • 7-8 garlic cloves (minced)
  • 1 chili (red minced, or 1 tsp. dried crushed chili)
  • 2 tbsp. oyster sauce (also called 'oyster-flavored' sauce)
  • 1 tbsp. soy sauce
  • 1 tbsp. brown sugar
  • For the Sauce:
  • 1 can 14 oz./400 ml coconut milk
  • 1 tbsp. Golden Mountain Sauce (or fish sauce)
  • 1 tsp. sugar (brown)
  • 1 tbsp. lime juice

How to Make It

  1. Preheat oven to 350 degrees. While oven is heating, combine marinade ingredients together in a medium-sized mixing bowl, stirring to dissolve sugar. Add chicken pieces and turn to coat. Set aside.
  2. In another bowl, combine the 'Sauce' ingredients: coconut milk, fish/golden mountain sauce, brown sugar, and lime juice.
  3. Transfer marinated chicken to a baking dish (preferably wide and flat). Pour sauce you just made in and around the chicken pieces. Add the whole garlic cloves and chilies plus the mushrooms, gently stirring into the sauce. (Note: the pan make look full now, but the mushrooms will reduce to half their size.) Cover with foil or lid and set in oven. After 30 minutes, spoon sauce over the chicken pieces. Leave foil/lid off and return to oven for another 30 minutes.
  1. Before serving, taste-test the sauce. It should taste garlicky and a little on the salty side, with the spice (garlic and chili) coming through. If too salty, a squeeze of fresh lime or lemon juice. Serve with rice and top chicken pieces with some sauce from the pan, some of the mushrooms, and green onion or fresh chives to garnish. ENJOY!

Make-ahead Tip: The chicken can be left to marinate in your refrigerator for up to 24 hours ahead of cooking.

Nutritional Guidelines (per serving)
Calories 730
Total Fat 42 g
Saturated Fat 26 g
Unsaturated Fat 8 g
Cholesterol 105 mg
Sodium 1,724 mg
Carbohydrates 52 g
Dietary Fiber 10 g
Protein 46 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)