|Nutritional Guidelines (per serving)|
|Servings: SERVES 3-4|
|Amount per serving|
|% Daily Value*|
|Total Fat 42g||53%|
|Saturated Fat 26g||129%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 10g||36%|
|*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.|
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.
- 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
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.
In another bowl, combine the 'sauce' ingredients: coconut milk, fish/golden mountain sauce, brown sugar, and lime juice.
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.
Remove dish from oven, and spoon sauce over the chicken pieces. Leave foil/lid off, and return to oven for another 30 minutes.
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.
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.
- The chicken can be left to marinate in your refrigerator for up to 24 hours ahead of cooking.