Old favourite 3: Thai chicken with ginger and mushrooms


I love love this dish, it is sooooo tasty.  It’s quick, easy and pretty healthy to boot.


  • 1 (500g g) Chicken breast, diced
  • 1 tbs Fresh ginger, cut into matchstick-size slices.
  • 1/2 Onion, coarsley chopped
  • 2 spring onion, chopped
  • 2 tsp fish sauce
  • 2 tbs oyster sauce
  • 3 cloves garlic, crushed
  • 250g mushrooms, chopped. (Oyster or shiitake go really well or use a mix of these and brown mushies)
  • 2 tbs vegetable oil
  • 1 tbs chopped coriander leaves (optional)


  1. Heat the oil on low and add the garlic.  Cook until you can smell the garlic (a few seconds really, don’t let them brown).
  2. Add the chicken.  Cook until just sealed (a couple of mins max).
  3. Turn the heat up a little and add the fish sauce and onion.  Stir until the onions soften a little (about a minute).
  4. Add the ginger, mushrooms and oyster sauce.  Cook until the mushrooms have softened slightly (a minute or so)
  5. Add the spring onions, cook for another 30 seconds or so.
  6. I normally add a little chopped coriander at this point and stir it in (we didn’t have any on this occasion so omitted it)
  7. Serve immediately either on it’s own or with rice or noodles
Nutrition Facts for dish without rice or noodles
Serving Size 284 g
Amount Per Serving
Calories 324
% Daily Value based on 2000 calories
Total Fat 17.2g 27%
         — Saturated Fat 2.7g 14%
        — Trans Fat 0.0g
Cholesterol 74mg 25%
Sodium 925mg 39%
Total Carbohydrates 11.8g 4%
        — Dietary Fiber 2.6g 11%
        — Sugars 4.0g
Protein 33.0g