Description
Chicken Rice Mushrooms offers a comforting blend of tender chicken, earthy mushrooms, and fluffy rice that comes together faster than you can set the table. Grab your skillet and prepare a meal that feels like a warm hug from your favorite home cook.
Ingredients
Scale
Main Protein:
- 1.5 lbs boneless, skinless chicken thighs
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon white pepper
Aromatics and Mushrooms:
- 1 lb mixed mushrooms
- 2 cloves garlic
- 1 inch ginger
- 1 tablespoon vegetable oil
Rice and Liquid Components:
- 2 cups long-grain rice
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ¼ cup chicken broth
- 1 tablespoon vegetable oil
- ½ teaspoon salt
Garnishes:
- Chopped green onions
- Sesame seeds
- Chili oil
Instructions
- Whisk 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, ½ teaspoon salt, and ¼ teaspoon white pepper in a bowl with 1.5 lbs chicken pieces. Let your chicken marinate at room temperature for 15-30 minutes.
- Heat 1 tablespoon vegetable oil in a skillet at medium-high heat. Sear your marinated chicken for 5-7 minutes until golden brown and fully cooked through. Transfer chicken to a separate plate.
- In the same skillet, add another 1 tablespoon vegetable oil. Sauté 2 minced garlic cloves and 1 inch minced ginger for 30 seconds until aromatic.
- Add 1 lb sliced mushrooms to the skillet. Cook for 8-10 minutes until mushrooms release moisture and soften completely.
- Pour 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and ¼ cup chicken broth into the mushroom mixture. Stir thoroughly.
- Simmer the mushroom sauce for 5 minutes, allowing it to reduce and thicken slightly. Taste and adjust seasoning as needed.
- Return cooked chicken to the skillet. Stir to coat evenly and warm through.
- Rinse 2 cups long-grain rice under cold water until liquid runs clear.
- Combine rinsed rice with 4 cups chicken broth, 1 tablespoon vegetable oil, and ½ teaspoon salt in a saucepan.
- Bring rice mixture to a boil at high heat, then immediately reduce to low. Cover and simmer for 18-20 minutes until liquid absorbs completely.
- Remove rice from heat. Let stand covered for 10 minutes to finish steaming.
- Gently fluff rice with a fork to separate grains.
- Plate rice in serving bowls. Top with chicken-mushroom mixture. Sprinkle chopped green onions and sesame seeds on top. Drizzle optional chili oil for extra zest.
Notes
- Marinate chicken for maximum flavor by letting it sit in the soy sauce mixture for the full 30 minutes if possible.
- Choose fresh mushrooms like shiitake or cremini for the best texture and deepest umami taste.
- For a gluten-free version, swap regular soy sauce with tamari and use cornstarch carefully to ensure no cross-contamination.
- When cooking chicken, ensure it reaches an internal temperature of 165°F to guarantee food safety without overcooking.
- Prep Time: 15-30 minutes
- Cook Time: 36-43 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 471 kcal
- Sugar: 1 g
- Sodium: 820 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg