Chicken and Mushroom Rice Bowl recipe - ingredients, nutrition and when to eat it
A rice bowl topped with chicken and mushrooms stir-fried in a soy sauce seasoning.
A rice bowl topped with chicken and mushrooms stir-fried in a soy sauce seasoning. Light yet subtly savory, it is a comforting choice for a busy-day lunch or dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 502.3g serving): 631.8 kcal · protein 28.8g · carbohydrate 83.5g · fat 19.7g · sodium 1268.1mg
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: Instead of soaking the mushrooms in water for a long time, wipe them with a damp paper towel to preserve their aroma when stir-frying.
Tips: Cut the chicken into bite-sized pieces, since larger pieces take longer to cook.
Tips: Lower the heat slightly after adding the sauce so the soy sauce doesn't burn quickly in the pan.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Boneless chicken thighs — 100 g
- Mushrooms — 1 cup
- Onion — 40 g
- Green onion — 15 g
- Garlic — 1 pc
- Soy sauce — 1 Tbsp
- Mirin — 2 tsp
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 0.3 g