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 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!


A Year on the Grill said...

That's too bad... On paper, it sounds terrific, and the photos look just right. But live and learn. Now I am pondering what should have been added, taken away...

Maybe (spitballing here)... Cooking the mushrooms too long in that much liquid made them lose some flavor??? Keeping them raw, pour the HOT HOT liquid on the mushrooms and chicken and let them just cook a bit in the sauce.

It's a bummer for you, but posting a less than terrific effort helps me ponder what could have and should have been and how to make it better... SO thanks for going against the grain

Anonymous said...

I can tell you Pierce, i would love this dish, as I love spice, soy sauce and well mushrooms too. No harm in freezing the l/o's...I mean it will always come in for the rescue when you have no time to fix lunch...I do that kinda thing all the time.

monicajane said...

yummy!! tina...I think we just like a lot of the same stuff...I want to make this too...mushrooms and chicken, so good...

I'd stick to this recipe this time! Sounds totally perfect.

Janel said...

Chicken is on sale at the meat market this week. I think this would be a great way to use it. I would replace the red pepper flakes with Aleppo pepper. I think it's a little less spicy and has great flavor.

Wandering Coyote said...

I'm sorry it was not up to snuff! It looks good, though!

Pierce said...

Year on the grill - good thought on keeping the mushrooms raw and then adding hot liquid. I may try that in another recipe that uses mushrooms. I think it was the spiciness that was the turn off.

Nat - oh, you'd love it then. Yeah, we use lots of leftovers and some turn into soup.

Monicajane - let me know if you try this one and like it!

Janel - I never heard of Aleppo pepper. I'll have to look for it. Chciken is on sale here too - $3.99 a pound for boneless skinless thighs!

Wandering - At least it was a new adventure and I will be eating the leftovers. Looking forward to trying your sangria chicken soon.

Anonymous said...

Sorry the dish didn't meet your expectations. But sounds like a nice and easy weekday meal.

Kim said...

I can see why you would be drawn to try this recipe. Sounds like it would be a hugely flavorful meal. Sorry it was a little too spicy. Always a bummer when a recipe doesn't work out the way you thought and you have leftovers!!

Pierce said...

5 Star Foodie and Kim - I'm starting to think that as I get older, spicy may be giving me heartburn :-(

I will still be eating those leftovers though!

My Little Space said...

Love the combination! Especially spciy. Thanks for sharing.

creampuff said...

Love the step-by-step photos! Looks perfect for a fall dinner.

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