Crispy Sauteed chicken with Vegetables and Mushrooms

Crispy Sauteed chicken with Vegetables and Mushrooms1

Crispy Sauteed chicken with Vegetables and Mushrooms It is coated in a mellow flavored sauce with the aroma of shiitake mushrooms and sesame oil. The vegetables and chicken are still crunchy, bouncy mushrooms. Every mouthful that’s eaten will be full of juicy sauce.


  • 400 g  chicken thighs

  • 60 g fresh shiitake mushrooms

  • 200 g white shimeji mushroom

  • 70 g carrot

  • 70 g green peas

  • 3 cloves garlic

  • 100 g tempura flour

  • 1 tsp corn flour (cornstarch)

  • 150 ml water

  • 2 tbsp vegetable oil for stir frying

  • vegetable oil for frying

Sauce mixture

  • 2 tbsp soy sauce

  • 1 tbsp oyster sauce

  • 2 tsp sugar

  • 1/2 tbsp sesame oil (optional)


  • 2 tbsp tempura flour

  • 1 pinch of pepper

  • 1 pinch of salt


  1. Boneless chicken thighs, cut the chicken into bite sized pieces.

  2. Carrots, Cut a V-shaped groove using the length of your knife’s blade. Carefully cut at a 45-degree angle on one side, then again on the opposite side to complete the V. Don’t make the grooves too deep or the flower petals will look too square. Start small, and you can always make the groove deeper if needed. Cut two more grooves on the carrot, spacing them evenly. Three grooves on the carrot will give you three petals on the flower. Then place the carrot horizontally on your cutting board then cut it into thin slices.

  3. Fresh shiitake mushrooms, slice them thinly

  4. White shimeji mushrooms, cut the roots  and separate into individual stalks.

  5. Green peas, tear ribs from pea pods.

  6. Garlic, finely chopped.

PREP TIME : 15minutes

COOKING TIME :  20minutes

YIELD :  2 people


Crispy Sauteed chicken with Vegetables and Mushrooms1


  1. In a large bowl, place the chicken and marinade ingredients and mix thoroughly. Allow to marinate for 10 minutes. 

  2. In another bowl, add the sauce mixture ingredients and mix thoroughly.

  3. Mix together the cornstarch and 150 ml water in another bowl.

  4. Place the tempura flour in a large tray or bowl. Add the marinated chicken pieces  and use your hands to roll over the chicken and flour together around the chicken pieces to form a coating. Shake excess flour from the chicken pieces.

  5. Deep fry the chicken pieces in a wok of hot oil. Cook chicken pieces until golden and cooked through. Drain on colander or  kitchen paper.

  6. Heat 2 tbsp vegetable oil in a wok. Once the oil is hot add garlic and Stir-fry until fragrant. Add the fresh shiitake mushrooms and white shimeji mushroom and Stir-fry until the mushrooms begin to soften. Now add the carrots, green peas and mixture sauce and Stir-fry until the carrots and green peas begin to darken. Then add the cornstarch mixture. Cook for another half a minute or until the sauce has thickened. Add the chicken pieces and toss until evenly coated. Transfer from the heat and serve.

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