Magazine Monday - Spicy Chicken and Mushrooms

I am joining the Magazine Monday posters again over at Creampuffs in Venice. Swing by and check out that great site. Yummy stuff.

Spicy Chicken and Mushrooms - The recipe claims to make 4 servings, 20 minutes of prep and only 10 minutes to cook.

I will say, it was easy…super easy…..but I made way too much in anticipation of this being a dish we’d all fall in love with. Alas…it was a bit spicy and an otherwise unremarkable use of chicken. That being said, anyone who tries this may think it’s one of the best chicken dishes yet….so, let me know what you think if you try it.


Here are the ingredients called for……………



(Ignore the oatmeal...how did those boxes get in the photo?!)

1 Tbsp. olive oil

2 cloves garlic, minced

1 Tbsp. minced ginger

2 cups sliced mushrooms

4 scallions, diced

½ teaspoon red pepper flakes

½ teaspoon each salt and pepper

1 pound boneless skinless chicken breast, cut into 1 inch pieces

1 ½ Tbsp. low sodium soy sauce

1 Tbsp. rice vinegar

½ cup chopped cilantro

3 cups cooked rice (optional)


Are you ready for easy? This is it!

Cut chicken into pieces and have your bowl of veggies ready........



Heat oil in skillet over medium heat, add garlic and ginger. Cook about a minute until softened.



Add mushrooms, scallions, red pepper flakes, salt and pepper. Cook three minutes stirring often.



Reduce heat to medium, add chicken to pan; Cook stirring often for 4 minutes or until cooked through.



Stir in soy sauce, vinegar and cilantro. Cook 2 minutes.



Serve over rice.



This was good, it had a good flavor and I could use less red pepper I suppose…..but for us it was one of those meals that if you’d had it in a restaurant you’d say, “That was good but I won’t order it again.”

I did make too much because I doubled the recipe. Should have just saved all those luscious mushrooms and half the chicken for something else. Between Tristan not being home, and the fact that there is too much left and we don’t want it for the next evening, I froze the remainder to have for a lunch when we are outta soup.

From Family Circle, November 2008 issue, page 179

If you try it and like it please let me know!