Creamy Mushroom Chicken (Samoan-Inspired)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 (Servings)
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Calories
252 kcal
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Course
Main Course
Creamy Mushroom Chicken (Samoan-Inspired)
Description
The dish begins by softening onion and browning chopped cremini mushrooms until they release moisture and develop color. Garlic and ginger add aromatic depth before chicken thighs are lightly browned in coconut oil. A sauce of coconut milk, tamari, apple cider vinegar, and optional red pepper flakes simmers with the chicken, infusing flavor while cooking the meat thoroughly. The sauce's thickness is finished by whisking arrowroot powder into water then stirring it in.
This method provides tender chicken thighs enveloped in a creamy, mildly tangy, and slightly spicy sauce with the earthiness of mushrooms. The use of coconut milk and tamari gives a balance of richness and umami, consistent with Samoan culinary influences.
Serve this chicken dish alongside steamed rice or alternative grains and vegetables like green beans or kale for a nutritious, balanced meal. Garnishes such as sliced green onion or sesame seeds offer a fresh or nutty contrast.
Ingredients
- 2 Tbsp coconut oil (DIVIDED // or sub avocado oil)
- 1 cup white onion 1/2 medium onion yields ~1 cup or 160 g, diced, or yellow onion
- 2 cups cremini mushroom finely chopped, or white button mushroom
- 3 cloves garlic minced
- 2 Tbsp ginger fresh, minced
- 1 ½ lbs chicken thigh organic, pasture-raised when possible, boneless, skinless
- 1 (14-oz.) can coconut milk light
- 3 Tbsp tamari (or soy sauce // ensure gluten-free friendly as needed)
- 2 Tbsp apple cider vinegar
- 1/4 tsp red pepper flakes (optional)
- 1 ½ Tbsp arrowroot powder (or tapioca starch)
FOR SERVING optional
- green onion sliced
- sesame seeds
- white rice (or brown rice, coconut rice, cauliflower rice, or quinoa)
- vegetables green beans, broccoli, or sturdy greens like kale or collards, steamed or sautéed
Instructions
- Heat a large rimmed skillet or pot over medium heat with 1 tablespoon coconut oil. Once hot, add the onion and cook for 3-4 minutes, until beginning to soften. Add the mushrooms and cook for 8-10 minutes, stirring occasionally, until they have released most of their moisture and begin to brown.
- Add the garlic and ginger and sauté for another 1-2 minutes, until fragrant. Push the veggies to the perimeter of the pan. Add another 1 tablespoon coconut oil along with the chicken thighs. Slightly brown the outside of the chicken — about 2 minutes on each side.
- Next, add the coconut milk, tamari, apple cider vinegar, and red pepper flakes (optional) and stir to combine. Bring to a simmer over medium heat, then cover, reduce heat to low, and simmer for 15-20 minutes until the chicken is fully cooked and the flavor has developed.
- To thicken the sauce, mix together the arrowroot powder (or tapioca starch) with 1 tablespoon of water in a small bowl to make a “slurry.” Pour this into the pan, stir, and bring back to a simmer. Continue simmering uncovered, stirring frequently, for 4-5 minutes to slightly thicken the sauce.
- Serve warm garnished with green onions and sesame seeds (both optional). This dish is delicious served over white rice (or brown rice, coconut rice, cauliflower rice, or quinoa) with steamed or sautéed veggies such as green beans, broccoli, or sturdy greens like kale or collards.
- Store leftovers in a sealed container in the refrigerator for up to 2-3 days or in the freezer for up to 1 month. The sauce will get thicker once it cools but will loosen back up once reheated. Reheat on the stovetop until warmed throughout.
Notes
- Use coconut or avocado oil to maintain the recipe’s flavor profile and healthy fat content.
- Substitute tamari with soy sauce if gluten restrictions are not a concern.
- Arrowroot powder can be replaced with tapioca starch for thickening.
- For serving, pair with rice or cooked vegetables to complete the dish.
- Nutrition calculations exclude optional garnishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(Servings)
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 252 | 13% |
| Carbohydrates | 8.9g | 3% |
| Protein | 24.6g | 49% |
| Fat | 13.3g | 20% |
| Saturated Fat | 8.4g | 42% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0g | 0% |
| Cholesterol | 96mg | 32% |
| Sodium | 603mg | 25% |
| Potassium | 184mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3.2g | 6% |
| Vitamin A | 2.4IU | 0% |
| Vitamin C | 3.7mg | 4% |
| Calcium | 15mg | 2% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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