Thai Garlic Chicken (With Mushrooms & Green Onion)

ThaI garlic chicken with mushrooms, topped with green onion and chives

D. Schmidt

  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: SERVES 3-4
Nutritional Guidelines (per serving)
730 Calories
42g Fat
52g Carbs
46g Protein
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Nutrition Facts
Servings: SERVES 3-4
Amount per serving
Calories 730
% Daily Value*
Total Fat 42g 53%
Saturated Fat 26g 129%
Cholesterol 105mg 35%
Sodium 1724mg 75%
Total Carbohydrate 52g 19%
Dietary Fiber 10g 36%
Protein 46g
Calcium 210mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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 chilis (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

Steps to Make It

  1. Preheat oven to 350 F. 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 wide, flat baking dish. Pour sauce in and around the chicken pieces. Add the whole garlic cloves and chilis 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 for 30 minutes.

  4. Remove dish from oven, and spoon sauce over the chicken pieces. Leave foil/lid off, and return to oven for another 30 minutes.

  5. 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, use a squeeze of fresh lime or lemon juice.

  6. 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.

Tip

  • The chicken can be left to marinate in your refrigerator for up to 24 hours ahead of cooking.