Liz’s Thai inspired chicken with mushroom salad

Thai chicken

Sometimes when I read a recipe I can almost taste the dish. I came across a recipe from Liz, Spades, Spoons and Spatulas. she cooks the most delicious foods and when I came across her Spicy Thai influenced Chicken thighs recipe I couldn’t wait to try it. I just loved all of the ingredients!

I had some chicken breasts in the fridge but was lacking some other ingredients. Check out Liz’s recipe here, you can find my tweaks below. It might not be an authentic Thai recipe but it had all the right flavours.

Liz’s Spicy Thai inspired Chicken

preparation time 5 minutes

cooking time 15-20 minutes or until the chicken is cooked

oven 220C/425F

serves 2


  • 2 chicken breasts
  • 3 tbsp peeled and grated ginger
  • 5 garlic cloves, peeled and crushed
  • 1/2 dl or 1/4 cup coconut cream + 2 tbsp for later
  • juice of 1 lemon
  • 1/2 tsp demerara sugar
  • 1/2 tsp salt
  • 3 dl chicken stock
  • 1 red chilli, sliced
  • 2 tsp hot sauce
  • Chopped coriander
  • 2 sliced spring onions

Brush an oven proof dish with vegetable oil.

Mix the grated ginger, crushed garlic, coconut milk, lemon juice, salt, sugar, chicken stock and chilli.

Place the chicken breasts in the dish and pour over the coconut cream mixture and place in the oven for 15-20 minutes, check after 15 minutes to see if the chicken is cooked through.

Before serving add the remaining coconut cream, chopped coriander and spring onion.

I had a couple of king oyster mushrooms in the fridge, I bought them after seeing this recipe on YouTube. It had never occured to me that I can shred the mushrooms and whilst the chicken was cooking I decided to try this dish with some slight changes. I pan fried the tops of the mushrooms and used only the stalks for this dish.

Shredded King Oyster mushrooms

preparation time 5 minutes

cooking time 3 minutes

serves 2 as a side dish


  • 2 King Oyster musrooms
  • 1 tsp sugar
  • 2 tbsp boiling water
  • 2 tbsp soy sauce
  • 2 tsp Heatonomy Spiced chilli oil
  • 1 tsp rice wine vinegar
  • 1 tsp sesame oil

Shred the King Oyster mushroom stalk, as thin as possible and place in boiling water for 3 minutes.

Remove the mushroom and place it in cold water.

Dissolve the sugar in boiling water and add the soy sauce, chilli oil, rice wine vinegar and sesame oil.

Drain the mushroom and remove as much water as possible before mixing it with the soy based sauce.

shredded king ouster mushrooms

Serve the chicken with the mushrooms and rice.

Thai chicken

The recipe tasted even better than I thought when I read it, it is absolutely delicious! The King Oyster mushroom was wonderful cooked like this and I will make both recipes again, and I suspect, again! If you can’t get King Oyster mushrooms chestnut mushrooms works as well.

I am bringing this to Angie’s Fiesta Friday where I found this delicious recipe! Co host this week is Juhls, The Not so Creative Cook. Her blog is filled with delicious recipes!

5 Responses to “Liz’s Thai inspired chicken with mushroom salad”
  1. Sounds delicious and I love the presentation ☺️😁

  2. Jhuls says:

    I love Thai dishes and this one sounds so good!! I love the plating, too. Thanks for sharing at Fiesta Friday party!

  3. Thank you Petra for highlighting my recipe. I am so glad you enjoyed it and your presentation is stunning!

    • petra08 says:

      hi Liz
      it is simply stunning! I have done it with chicken, I have done a vegetarian version as well and I am just so happy you so generously shared it! 🙂 x

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