Staycation Spicy Mushroom Chicken

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Here’s a dish that I’ve been making a lot lately. I mean, I’ve been WFH for over a year now. It’s healthy and relatively easy to make. BTW, I make this all the time but decided to post this recipe during my staycation. (Anyone know how I can have this not show up in the main blog post timeline? This belongs in the food section )


  • onion
  • butter, 3 tbsp
  • garlic
  • cremini or baby bella mushrooms
  • thai peppers
  • eggplant – was optional before but I’ve been adding it in
  • optional veggies – bell peppers, zuccini, brocoli, celery.
  • chicken thighs
  • sesame oil
  • onion power (optional)
  • white pepper (optional)
  • red boat fish sauce (or any fish sauce)


  1. Dice up the onion, garlic, and mushrooms. Also dice up the thai peppers and set them aside. I usually add around 7 thai peppers. If you have a food processor throw the mushrooms in that thing to save some time.
  2. Cut the eggplant and any optional veggies into cubes.
  3. Cut the chicken thighs into bite sized pieces.
  4. Saute butter and garlic in a large pan. Stove on medium-high. After a couple minutes add the onion.
  5. After the onions have softened, then add the eggplant and optional veggies.
  6. After a couple minutes add the sliced chicken thighs.
  7. Add about 1/8 cup of sesame oil and 1/8 cup of the fish sauce.
  8. Add 1 tbs of onion power and white pepper if you like.
  9. Add the diced thai peppers.
  10. Stir occasionally.
  11. Cover and let simmer for 3-5 minutes.
  12. Serve on top of rice. Or without especially if you already have lots of veggies.

ps. Don’t spill the fish sauce on your shirt or you going to smell like ***** all day. (I stole that one from Jo Koy, ref –

Alright folks, let’s see your meal ideas. I know you’re cooking at home too.

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