Spicy Chicken and Mushroom Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with spicy stir-fried chicken, plenty of mushrooms, and cabbage.
This rice bowl is topped with spicy stir-fried chicken, plenty of mushrooms, and cabbage. It makes a satisfying dinner after work or a great lunch when you’re craving something spicy.
Rice bowls · 25 minutes to cook
Nutrition (per 601.8g serving): 754.7 kcal · protein 39.1g · carbohydrate 89.3g · fat 26g · sodium 948.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Large pieces of chicken thigh take longer to cook, so cut them slightly smaller than bite-size.
Tips: Add the mushrooms near the end so they stay chewy without releasing too much liquid.
Tips: If the sauce sticks to the pan, add 1–2 tablespoons of water and scrape up the browned bits for a smooth finish.
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Ingredients (1 serving)
- Rice — 210 g
- Boneless chicken thighs — 150 g
- Mushrooms — 80 g
- Cabbage — 70 g
- Onion — 40 g
- Gochujang (Korean red chili paste) — 1 Tbsp
- Korean red pepper powder — 1 tsp
- Soy sauce — 1 tsp
- Garlic — 1 tsp
- Cooking oil — 1 tsp
- Green onion — 15 g
- Sesame oil — 0.5 tsp