This recipe is a simple weeknight dinner that's both satisfying and flavorful. It's a meal I often whip up when I'm short on time but still want something healthy and delicious. My friend, Sarah, introduced me to this recipe years ago after a particularly grueling hiking trip. We were both famished, and this comforting dish hit the spot perfectly. I've made a few tweaks to the original recipe since then, adding more garlic (because, who doesn't love garlic?) and sometimes a splash of sesame oil for extra flavor.
One of the things I love about this recipe is its versatility. You can easily swap out the mushrooms for other vegetables, like broccoli or snow peas. You could also add some protein, such as shrimp or tofu. The possibilities are endless! The best part? It's incredibly forgiving. If you mess up the rice slightly, don't worry – the mushroom chicken will still be fantastic.
Required Equipments
- Large bowl
- Whisk
- Rice cooker or pot with lid
- Large skillet or wok
- Chopping board
- Sharp knife
Steamed Rice with Mushroom Chicken
This simple recipe for steamed rice with mushroom chicken is a quick and easy weeknight dinner. It's flavorful, comforting, and perfect for busy weeknights.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, prepare the rice. Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents sticking. If using a rice cooker, follow the manufacturer's instructions. If using a pot, combine the rinsed rice with the appropriate amount of water (usually a 1:2 ratio of rice to water – check your rice package for the exact instructions!) Bring to a boil, then reduce heat to low, cover, and simmer until all the water is absorbed and the rice is tender. This usually takes about 15-20 minutes.
- While the rice cooks, prepare the chicken and mushrooms. Cut the chicken breasts into bite-sized pieces. Slice the mushrooms; I prefer a thicker slice for a better texture. Don't forget to finely mince the garlic – about 2-3 cloves should do the trick, unless you're a garlic fiend, then add more!. (I always end up adding extra garlic. It's my secret ingredient, shhh!)
- Now, let's get cooking! Heat a tablespoon of oil (vegetable or sesame work great) in a large skillet or wok over medium-high heat. Add the chicken and cook until it's browned and cooked through – around 5-7 minutes. Make sure to break up any large clumps as it cooks for even browning.
- Add the mushrooms and garlic to the skillet. Stir-fry for another 3-5 minutes, or until the mushrooms are tender and slightly browned. You know they are done when they are no longer slimy. Season generously with salt and pepper, and add soy sauce to taste. A sprinkle of sesame oil at the end really adds a yummy umami flavor. Or not, you do you.
- Once the rice is cooked, gently fluff it with a fork. Divide the rice among bowls and spoon the delicious mushroom chicken on top. Garnish with chopped green onions or sesame seeds, if desired. And there you have it – a simple yet satisfying meal, ready in under 30 minutes. Easy peasy, lemon squeezy!
📝 Notes
- For best results use fresh ingredients. But sometimes life happens so don’t worry if you have to use frozen.
- Don't overcook the chicken. It should be juicy and tender.
🍎 Nutrition
Calories: 400 kcal
Protein: 30 g
Fat: 10 g
Carbohydrates: 60 g
Fiber: 2 g
Calcium: 20 mg
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