Asian
Chicken & Mushroom Rice Bowl
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
620Calories
38gProtein
22gFat
65gCarbs
4gSugar
3gFiber
980mgSodium
190mgChol
5gSat Fat
650mgPotassium
60mgCalcium
3mgIron
0.8mcgVitamin B12
4mgVitamin C
Goes well with
Sapporo Premium Lager
local
Jasmine Tea
international
dairy-free
high-protein
Instructions
1
Cook jasmine rice according to packet instructions and set aside.
2
Slice chicken thighs into bite-sized pieces and season lightly.
3
Heat vegetable oil in a large pan or wok over high heat and sear the chicken until golden and cooked through, then remove and set aside.
4
In the same pan, add a little more oil and sauté garlic and ginger until fragrant.
5
Add sliced mushrooms and cook until browned and softened.
6
Return the chicken to the pan, add soy sauce, sesame oil, chili flakes, and chicken stock mixed with cornstarch; simmer until the sauce thickens slightly.
7
Fry an egg per bowl to a soft or crispy edge, depending on preference.
8
Divide rice between bowls, top with the chicken and mushroom mixture, add the fried egg, and garnish with sliced spring onion and extra chili flakes.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400 g400 g chicken thigh
- 300 g300 g jasmine rice
- 250 g250 g mushrooms
- 3 tbsp3 tbsp soy sauce
- 3 cloves3 cloves garlic
- 11 tbsp, minced ginger
- 1 tbsp1 tbsp sesame oil
- 1 tsp1 tsp chili flakes
- 22 stalks spring onion
- 2 tbsp2 tbsp vegetable oil
- 22 large egg
- 100 ml100 ml chicken stock
- 1 tsp1 tsp cornstarch
