Chicken in Soy Mushroom Sauce
Savor the bold, umami-packed flavors of Chicken in Soy Mushroom Sauce, a quick and easy one-pan recipe that's perfect for weeknight dinners. Tender bites of seared chicken thighs are paired with earthy button mushrooms and simmered in a luscious sauce made from a harmonious blend of soy sauce, dark soy sauce, oyster sauce, and sesame oil. Aromatics like garlic and ginger add depth, while a touch of sugar balances the savory richness. Thickened to perfection with a simple cornstarch slurry, the glossy sauce clings beautifully to every tender morsel. This dish, garnished with vibrant green onions, is best served over a bed of steamed rice or noodles for a comforting, restaurant-quality meal made in the comfort of your kitchen. Perfectly optimized with keywords such as "soy mushroom sauce," "easy chicken recipe," and "one-pan dinner," this dish promises to elevate your dinner game while delighting your taste buds.
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Ingredients
- 500 g boneless, skinless chicken thighs
- 60 ml soy sauce
- 15 ml dark soy sauce
- 30 ml oyster sauce
- 15 ml sesame oil
- 200 g button mushrooms
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 120 ml water
- 1 tbsp cornstarch
- 2 green onions, chopped
- 2 tbsp cooking oil
- 1 tsp sugar
- 0.5 tsp black pepper
Directions
Step 1
Cut the chicken thighs into bite-sized pieces. Season lightly with a pinch of black pepper and set aside.
Step 2
Clean the mushrooms and slice them into thin slices. Mince the garlic and ginger, and chop the green onions.
Step 3
In a small bowl, combine the soy sauce, dark soy sauce, oyster sauce, sesame oil, and sugar. Mix well and set aside.
Step 4
In another small bowl, dissolve the cornstarch in 2 tablespoons of water to create a slurry. Set aside.
Step 5
Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat.
Step 6
Add the chicken pieces to the skillet and sear until golden brown on both sides. Remove the chicken from the pan and set aside.
Step 7
In the same skillet, add the garlic and ginger. Sauté for 1-2 minutes until fragrant.
Step 8
Add the sliced mushrooms to the pan and stir-fry for 4-5 minutes until they are tender and release their juices.
Step 9
Return the chicken to the skillet and pour in the prepared soy sauce mixture. Stir to coat the chicken and mushrooms evenly.
Step 10
Add 120 ml of water to the skillet and bring the mixture to a gentle simmer. Cover the pan with a lid and cook for 8-10 minutes, allowing the flavors to meld.
Step 11
Stir the cornstarch slurry once more and slowly pour it into the skillet while stirring. Cook for another 2-3 minutes until the sauce thickens.
Step 12
Taste the sauce and adjust seasoning if needed with additional soy sauce or sugar.
Step 13
Garnish with chopped green onions and serve hot with steamed rice or noodles.
Nutrition Facts
| Serving size | (1206.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1658.1 |
| Total Fat 98.6g | 0% |
| Saturated Fat 21.1g | 0% |
| Polyunsaturated Fat 6.0g | |
| Cholesterol 625mg | 0% |
| Sodium 4607.8mg | 0% |
| Total Carbohydrate 45.8g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 13.3g | |
| Protein 148.1g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 278.6mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 2742.5mg | 0% |
Source of Calories