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Thai Kitchen Recipes

Angela van Tijn Braised Chicken with Squash and Mushrooms

This comforting dish is always a crowd pleaser. The spicy chili marinated strips of chicken pair beautifully with the buttery shitake mushrooms and squash.

The fish sauce helps pull the flavours together and make the dish pop.

  • Cook Time:20 minutes
  • Prep Time:10 minutes
  • Level of Difficulty:medium


4 boneless, skinless chicken breasts

5 tbsp (75 mL) Thai Kitchen Spicy Thai Chili Sauce

2 tbsp (30 mL) canola oil

3 thinly sliced medium shallots

2 cups (500 mL) Kitchen Basics Original Chicken or Vegetable Cooking Stock

6 oz (175 g) peeled and diced butternut squash

4 oz (115 g) quartered shiitake mushrooms

1 tbsp (15 mL)  Thai Kitchen Premium Fish Sauce

Serve with Thai Kitchen Jasmine Rice and fresh cilantro


Cut each chicken breast into 6 diagonal slices (with the grain). Put into a bowl with the Spicy Thai Chili Sauce and marinate for at least 1 hour and up to 24 hours.

Heat the oil in a frying pan and add the chicken slices, stir-frying them for 2 minutes. Add the shallot slices and stir-fry for 1-2 minutes more.

Add the stock and bring the mixture to a boil. Cook for 10 minutes.

Stir in the diced squash and quartered mushrooms, cover the pan, and continue cooking for 5 minutes at a gentle simmer.

Remove the pan from the heat and uncover. Add the fish sauce, adding more if seasoning requires adjusting. Garnish with fresh cilantro, lime and serve with jasmine rice.

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