Chicken and Mushrooms in Barbecue Sauce

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Asian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • 1 kg - chicken (cut into smallish pieces)
  • 250 g - fresh mushrooms (chopped)
  • For the Sauce:
  • 2 - onions (crushed)
  • 30 - medium cloves of garlic (crushed)
  • 2 sp - Black pepper powder
  • 1 tsp - Red chilli powder
  • 2 tbsp - Tomato puree
  • 2 tbsp - Vinegar
  • 1/2 cup - Dark corn syrup
  • 1/4 cup - Fresh orange juice
  • 2 tbsp - Corn flour
  • 2 tbsp - Red pepper sauce
  • 2 tbsp - Soya sauce
  • 1 sp - Worcestershire sauce

How to Make Chicken and Mushrooms in Barbecue Sauce

  • Lightly coat the pan with oil and put in the chicken and mushrooms to cook (either grill or broil, as you like).
  • Start on the sauce while this cooks.
  • The chicken has to be 3/4 cooked before adding the sauce.
  • Fry the onion in a little oil, till light brown.
  • Stir together the brown sugar, corn syrup, corn flour and chilli powder, and then add to the onions.
  • Add 1/2 cup of water and blend well.
  • Add the rest of the ingredients, except for the orange juice.
  • Simmer on a low flame, without covering, for 30 mins. Stir occasionally.
  • Stir in the orange juice now and boil.
  • Once the sauce is to the consistency you desire, pour it over the chicken and mushrooms in the last quarter of the cooking time, and mix it well so that it covers every part of the chicken.
  • If the sauce is excess, it can be served as it is, for individual helpings.

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