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Chicken, Mushroom & Veggie Rice Bowl

Chicken, Mushroom & Veggie Rice Bowl

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Indulge in the vibrant flavors of our Chicken, Mushroom & Veggie Rice Bowl, a quick and wholesome dish that brings comfort and nutrition to your table. This delightful recipe combines tender chicken strips with savory mushrooms and an array of colorful vegetables, all served over fluffy rice. Perfect for busy weeknights or meal prep, this dish is not only satisfying but also easily customizable to suit your taste preferences.

Ingredients

Scale
  • 300g chicken breast, cut into strips
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tsp sesame oil
  • 1 cup sliced mushrooms
  • 1 cup sliced carrots
  • 1 cup sliced green bell pepper
  • 2 garlic cloves, minced
  • 1 tbsp vegetable oil
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 cup chicken stock
  • Salt & pepper
  • 1 cup cooked white rice
  • Fresh cilantro, chopped

Instructions

  1. In a mixing bowl, combine the chicken strips with soy sauce, cornstarch, and sesame oil. Let it marinate for about 10 minutes while you prepare the other ingredients.
  2. In a small bowl, mix together all sauce ingredients including soy sauce, rice vinegar, honey, chicken stock, salt, and pepper. Set aside.
  3. Heat vegetable oil in a wok over medium-high heat. Add marinated chicken strips to the wok and stir-fry until lightly browned (about 4-5 minutes). Remove from wok and set aside.
  4. In the same wok, add minced garlic followed by sliced carrots. Stir-fry for about 2 minutes. Add sliced mushrooms and green bell pepper. Continue cooking for another 2-3 minutes until vegetables are tender-crisp.
  5. Return the cooked chicken to the wok with vegetables. Pour in the prepared sauce and stir everything well until coated evenly. Cook for an additional minute so that flavors meld together.
  6. Spoon cooked white rice onto plates or bowls. Top with chicken and veggie mixture. Garnish with freshly chopped cilantro before serving.

Nutrition

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