Are you tired of the same old chicken? Then you have found your new favorite recipe, my friend!!
Not only is this a one skillet dinner (which, let's be honest, already makes this dish a winner!), but it's also easily adaptable (no mushrooms, no problem!) AND it's crazy flavorful and will absolutely wake up your sleepy tastebuds!
You can find Chinese 5 spice in the spice aisle of your grocery store or your local Asian market. You can also buy it from one of my absolute favorite online spice stores SpiceWalla. One of the easiest ways to uplevel the flavor of your dishes is using spice. And spice doesn't mean heat. It means flavor. And Chinese 5 Spice adds so much flavor from cinnamon, clove, fennel seed, star anise, and Sichuan peppercorns. It's sweet, spicy, warm and a little bitter, so it hits ALL the flavor notes. A little goes a long way, so use sparingly!
I highly recommend serving over rice or couscous. You'll be very happy to have something to absorb all the gorgeous sauce!
If you make this dish, let me know by posting a pic and tagging me #amenuforyou. I always love to see what's cooking in your kitchen!
OTHER VEGGIE OPTIONS (IF YOU'RE NOT A FAN OF MUSHROOMS)
- Spinach
- Swiss Chard
- Carrots (dice them small)
- Zucchini
- Eggplant
Ingredients
- 2 pounds boneless, skinless chicken thighs (you can also substitute chicken breast)
- 3 teaspoons Chinese 5 Spice
- 4 teaspoons ground cumin
- Salt
- Pepper
- 2 tablespoons olive oil
- 1 pound fresh mushrooms
- 1 can coconut milk
- 1 teaspoon curry powder
- Zest and juice of 1 lime
- Red pepper flakes (if you want additional spice)
- Fresh chopped cilantro, chili oil and lime wedges to garnish
Instructions
Place chicken thighs on a rimmed baking sheet. Sprinkle both sides with Chinese 5 spice, cumin and a generous amount of salt and pepper.
Rub the spices into the chicken, so both sides are fully coated.
Heat the olive oil in a large skillet over medium high heat. When the oil starts to shimmer, add the chicken and cook until browned on both sides. This should take about 10 -12 minutes, depending on the size of the chicken.
When the chicken is nicely golden brown on both sides, remove from pan and set aside on a platter.
Add the mushrooms, coconut milk, curry powder and lime zest and juice to the pan. Give the ingredients a stir to combine. Bring to a boil and then simmer.
Add the chicken back to the pan and continue to cook for about 20 – 30 minutes, until the chicken is cooked through and the sauce thickens.
Taste and add a sprinkle of red pepper flakes of you want is spicier, or add more lime juice for added citrus flavor.
Garnish with cilantro, drizzle of chili oil and a lime wedge.
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