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Skillet chicken & mushroom with green scallion sauce

I have been cooking many dishes with immune-boosting foods because of Coronavirus...

It is important to wash your hands for 1 minute (the Japanese gov recommends us!) and gargle very often, but I eat a lot of vegetables, proteins, and whole grains.


Today's recipe is skillet chicken & mushrooms with green scallion sauce.

I have used Nuvo Olive Oil's fused olive oil (Meyer lemon, Garlic, Serrano pepper) for the scallion sauce, but if you don't have it, please find the ingredients in the recipe.

<Serving : 3>


1 lb Organic Chicken Thighs

1 tbsp Soy sauce or tamari shoyu

1 tbsp Olive oil or marinade + 1 tbsp or more for sauté

6-8 Mushrooms, cut into four pieces

~Green scallion sauce~

3 Green onions, chopped

4 tbsp Olive oil

* If you don't have Nuvo's olive oil, you can add these ingredients below:

1 tsp Chopped garlic

1/4 tsp Cayenne peppers

1-2 tsp Lemon juice 1-2 teaspoons

Sea salt


Combine green scallion sauce ingredients in a container and soak for about one hour in a refrigerator.


1. Mix chicken thighs, soy sauce, and olive oil in a medium bowl and marinate for 15 minutes or longer.

2. Heat olive oil in a large skillet over medium-high heat. Place chicken thighs and marinade sauce into the pan.

3. Saute on the first side for 5~6 minutes. Flip the chicken, add mushrooms, turn the heat down to medium heat, and cook with a lid for 14-15 minutes. Stir mushrooms every 4-5 minutes.

4. Add the chopped scallions over the chicken. Cover the chicken with the lid and cook for 1 minute. Serve immediately.

Posted on March 15th, 2020

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