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Thai Garlic Chicken (with Mushrooms & Green Onion)

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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
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!

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: SERVES 3-4

Ingredients:

  • 3/4 to 1 lb. (.83 kg.) chicken legs or thighs, skin left on
  • 6-8 shiitake or porcini mushrooms, OR a combination of dried and fresh mushrooms
  • 4 whole cloves garlic
  • 1-2 small whole red chilies
  • lime or lemon wedges + handful chopped fresh green onion
  • MARINADE:
  • 7-8 cloves garlic, minced
  • 1 red chili, minced, OR 1 tsp. dried crushed chili
  • 2 Tbsp. oyster sauce (also called 'oyster-flavored' sauce)
  • 1 Tbsp. soy sauce
  • 1 Tbsp. brown sugar
  • SAUCE:
  • 1 can (14 oz./400 ml) coconut milk
  • 1 Tbsp. Golden Mountain Sauce, OR fish sauce
  • 1 tsp. brown sugar
  • 1 Tbsp. lime juice

Preparation:

  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.
  4. 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.

User Reviews

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 5 out of 5
My New Favorite, Member Ceciliarose

Made this and the family loved it so much that they complained when I wanted to give the leftovers away. What flavors!!

2 out of 3 people found this helpful.

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