Description
Indulge in the vibrant flavors of the Chicken, Mushroom & Veggie Rice Bowl, a delightful dish that is both nourishing and quick to prepare. This colorful bowl features tender chicken strips sautéed with earthy mushrooms and fresh vegetables, all served over a warm bed of fluffy rice. Perfect for busy weeknights or meal prep, this recipe combines convenience with nutrition, making it a staple for anyone looking to whip up a wholesome meal in no time. Enjoy the satisfying textures and harmonious flavors in every bite, making it an instant favorite among family and friends.
Ingredients
Scale
- 300g chicken breast, cut into strips
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 cup sliced green bell pepper
- 2 garlic cloves, minced
- 1 cup cooked white rice
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 3 tbsp soy sauce
- 1 tbsp mushroom sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 cup chicken stock
- Salt & pepper to taste
Instructions
- Marinate chicken strips with soy sauce, cornstarch, and sesame oil for 10 minutes.
- Meanwhile, mix the sauce ingredients: soy sauce, mushroom sauce, rice vinegar, honey, and chicken stock in a bowl.
- Heat vegetable oil in a wok over medium-high heat. Stir-fry the marinated chicken until browned (5-7 minutes) then set aside.
- In the same wok, stir-fry minced garlic for 30 seconds before adding sliced carrots, mushrooms, and bell peppers; cook until tender-crisp (3-4 minutes).
- Return chicken to the wok and pour in the sauce; stir until well combined and heated through.
- Serve hot over cooked rice and garnish with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 460
- Sugar: 9g
- Sodium: 930mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg