Chicken Shiitake Mushroom and Chilli Broth
This Chicken Shiitake Mushroom and Chilli Broth is a delicious easy dinner, perfect for anyone calorie counting or following plans like Weight Watchers.
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NutritionPer Serving
- Calories301
- Carbs18g
- Protein31g
- Fat9.6g
- Saturates2.6g
- Sugars8.1g
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
This Chicken Shiitake Mushroom and Chilli Broth is a delicious and easy dinner, perfect for anyone calorie counting or following plans like Weight Watchers.
This Chicken Shiitake Mushroom and Chilli Broth has become one of our favourite, go-to meals when we’re not quite sure what we fancy.
We saw this broth talked about on Facebook and simply had to try it! Perfect for cold winter days when you’re feeling a little under the weather and need something warming.
If you want to lighten it up even more you could even leave out the noodles or rice and add some more veg, like carrots and broccoli.
What diets is this Chicken Shiitake Mushroom and Chilli Broth suitable for?
This Chicken Shiitake Mushroom and Chilli Broth recipe is suitable for dairy free diets.
This recipe can be made gluten free as long as you swap out the following ingredients for gluten free versions;
- Oyster sauce
- Soy sauce
Please make sure to double and triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Chicken Shiitake Mushroom and Chilli Broth?
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The Instant Pot or Tower Health One Pot are all products best described asslow cooker/pressure cooker hybrids – they are fantastically useful kitchen gadgets. They make cooking this Chicken Shiitake Mushroom and Chilli Broth so much easier!
This Chicken Shiitake Mushroom and Chilli Broth only takes 45 minutes in the pressure cooker, which is fabulous if you’re in a rush, or don’t feel too happy about leaving the slow cooker on for a long period of time.
If you don’t have a pressure cooker, you can cook this Chicken Shiitake Mushroom and Chilli Broth in a pan, a stove or even the slow cooker – just adjust the cooking time accordingly.
You can read what we think about the Instant Pot in our Instant Pot Review.
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How many Calories are in this Chicken Shiitake Mushroom and Chilli Broth?
There are 301 Calories per portion in this Chicken Shiitake Mushroom and Chilli Broth, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.
This Chicken Shiitake Mushroom and Chilli Broth is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Add low calorie cooking spray to Instant Pot and sauce the ginger for 3 minutes.
Step 2
Add chicken thighs and cook till sealed (approx 5 mins).
Step 3
Once meat is sealed deglaze the pan with a splash of shoaxing rice wine making sure to unstick any bits that may have stuck to the bottom.
Step 4
Fill with enough water to come to the level of the thighs.
Step 5
Add all the other ingredients except the cornflour/water mix – stir well.
Step 6
Set Instant Pot to manual pressure cook for 45 mins.
Step 7
Allow for natural release (10-15 mins) and then remove thighs from broth.
Step 8
Carefully take the meat off the thigh bones and shred the meat. Return the shredded meat to the pot.
Step 9
Add cornflour/water mix and stir until you reach the thickness that you require.
Step 10
Saute for 5-10 mins to thicken the sauce.
Step 11
Serve over rice or noodles, or on its own!
What could I serve alongside this Chicken Shiitake Mushroom and Chilli Broth?
The following recipes would go great with our Chicken Shiitake Mushroom and Chilli Broth recipe:
How do you know when this Chicken Shiitake Mushroom and Chilli Broth is cooked?
The cooking time for this recipe is 45 minutes. The chicken thighs should be cooked until sealed (approximately 5 minutes). The ingredients should be stirred well before setting the Instant Pot to manual pressure cook for 45 minutes. Then allow for natural release (10-15 minutes) and remove the thighs from the broth. Add the cornflour/water mix and stir until you reach the thickness you require, before sautéing for 5-10 minutes to thicken the sauce.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
Storing
How long can you keep this Chicken Shiitake Mushroom and Chilli Broth in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Chicken Shiitake Mushroom and Chilli Broth in the fridge for approximately 3 days or so.
Can I freeze Chicken Shiitake Mushroom and Chilli Broth?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Chicken Shiitake Mushroom and Chilli Broth?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Defrost thoroughly before reheating (you can use the defrost setting on your microwave). Make sure it is piping hot all the way through before serving.
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Chicken Shiitake Mushroom and Chilli Broth
This Chicken Shiitake Mushroom and Chilli Broth is a delicious easy dinner, perfect for anyone calorie counting or following plans like Weight Watchers.
-
Prep Time
10 MINS
-
Cook Time
45 MINS
- KCals 301
- Carbs 18G
Instructions
- Add low calorie cooking spray to Instant Pot and sauté the ginger for 3 minutes.
- Add chicken thighs and cook till sealed (approx 5 mins).
- Once meat is sealed, deglaze the pan with a splash of Shaoxing rice wine making sure to unstick any bits that may have stuck to the bottom.
- Fill with enough water to come to the level of the thighs.
- Add all the other ingredients except the cornflour/water mix - stir well.
- Set Instant Pot to manual pressure and cook for 45 mins.
- Allow for natural release (10-15 mins) and then remove thighs from broth.
- Carefully take the meat off the thigh bones and shred the meat. Return the shredded meat to the pot.
- Add cornflour/water mix and stir until you reach the thickness that you require.
- Sauté for 5-10 mins to thicken the sauce.
- Serve over rice or noodles.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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13 comments
See what others have to say
Sarah ThomsonMonday 27th November 2023
Is there something that I can use in place of the shaoxing rice wine?
LisaMonday 27th November 2023
Hi Sarah
You could replace it with mirin, sake or dry sherry, or if you want to keep it alcohol free, a little grape juice would work. Hope this helps.
Amelia KempMonday 6th March 2023
Made this the other day without a pressure cooker or slow cooker. Just simmered on the job for 20 minutes and came out perfect! The only thing is the chicken didn’t shred as well as if you were to use a pressure cooker but it was still amazing! Added in fresh chilli too!
SharonMonday 6th March 2023
Hi Amelia, we’re so pleased to hear you enjoyed our Chicken Shitake Mushroom and Chilli Broth! Thanks for sharing your tip for cooking this recipe on the hob.
EmmaWednesday 23rd November 2022
I don’t like mushrooms so I replaced them with Tofu which worked great even when converting to a slow cooker
SharonThursday 24th November 2022
Hi Emma, thanks for sharing your suggestion for using tofu, it sounds like a great idea!
Poppy WorsfoldTuesday 9th March 2021
This meal is so lush! My family were very impressed I could whip this up. I added more veg like tenderstem broccoli, baby corn, bamboo shoot and things like that and next time I think I might need to add more water as it wasn’t as broth like as I expected. I did cook this in a pan on the hob though, same times and just had it bubbling on the hob the whole time.
HollyFriday 12th March 2021
Hi Poppy, so glad to hear you and your family enjoyed this recipe. Like you have suggested add a little extra water if you would like more broth when cooking this on the hob, hope that helps!
Catherine GibsonSunday 23rd August 2020
How long would you cook in slow cooker
HollyFriday 16th October 2020
Hi Catherine, I would suggest reducing the stock down as slow cookers produce lots of extra liquid due to condensation, so make sure that you adjust the amount of liquid you use. We have recently published an article on slow cooker, instant pot and oven conversions which you can find here if you scroll down there is a table that gives a rough guide for how to convert recipes. These times are just a rough guide only, so please make sure that everything is cooked through before serving. If not, just cook it for a bit longer and you may need to reduce the broth down at the end. Hope that helps!
Anita CannonMonday 15th January 2018
Could you make this without an instant pot? Not sure I know what they even are 🙁
Glen YoungFriday 31st July 2020
I just made this without the instant pot. Fried the chicken, deglazed the pan, then just used a slow cooker for the rest. Turned out fine!
SharonMonday 3rd August 2020
Hi Glen, thankyou for sharing your experience of cooking this recipe without an Instant Pot and glad it went well.
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