Chicken Rice Mushrooms: A Delicious and Easy Recipe

Chicken rice mushrooms: a symphony of savory flavors and comforting textures, all in one delightful dish! Have you ever craved a meal that’s both hearty and healthy, satisfying and simple to prepare? Then look no further. This recipe for chicken rice mushrooms is about to become your new weeknight staple.

While variations of chicken and rice dishes exist across numerous cultures, the addition of mushrooms elevates this classic combination to a gourmet experience. Mushrooms, prized for their earthy umami, have been used in cooking for centuries, adding depth and complexity to countless recipes. In many cultures, mushrooms are even considered symbols of good fortune and longevity!

What makes this particular dish so irresistible? It’s the perfect balance of tender chicken, fluffy rice, and the rich, savory notes of perfectly sautéed mushrooms. The aroma alone is enough to make your mouth water! People adore this dish because it’s incredibly versatile. You can easily customize it with your favorite herbs and spices, making it your own signature creation. Plus, it’s a fantastic one-pot meal, meaning fewer dishes to wash – a definite win in my book! Whether you’re looking for a quick and easy dinner or a comforting meal to share with loved ones, this chicken rice mushrooms recipe is guaranteed to please.

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing rice wine (or dry sherry)
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon vegetable oil
• For the Mushrooms:
• 1 lb mixed mushrooms (such as shiitake, cremini, oyster), sliced
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/4 cup chicken broth
• 1 tablespoon vegetable oil
• For the Rice:
• 2 cups long-grain rice, rinsed
• 4 cups chicken broth
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• Garnish (Optional):
• Chopped green onions
• Sesame seeds
• Chili oil

Preparing the Chicken:

1. In a medium bowl, combine the chicken pieces with soy sauce, Shaoxing rice wine (or dry sherry), cornstarch, salt, and white pepper. Mix well to ensure the chicken is evenly coated. This marinade helps to tenderize the chicken and infuse it with flavor.
2. Let the chicken marinate for at least 20 minutes, or up to 1 hour in the refrigerator. The longer it marinates, the more flavorful it will become. This is a crucial step for achieving that delicious, savory chicken.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken and cook, stirring occasionally, until the chicken is browned and cooked through. This usually takes about 5-7 minutes. Make sure not to overcrowd the pan; cook in batches if necessary to ensure even browning.
4. Remove the cooked chicken from the skillet and set aside. We’ll add it back in later to combine with the mushrooms.

Cooking the Mushrooms:

1. In the same skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and ginger and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic and ginger, as this will impart a bitter taste.
2. Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they are softened and browned. This usually takes about 8-10 minutes. The mushrooms will release their moisture, so continue cooking until the liquid has evaporated and the mushrooms are nicely browned. The browning process is key to developing a rich, umami flavor.
3. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and chicken broth. This sauce will add depth and complexity to the mushroom mixture.
4. Pour the sauce over the mushrooms and stir to combine. Bring the mixture to a simmer and cook for another 2-3 minutes, or until the sauce has thickened slightly.
5. Add the cooked chicken back to the skillet with the mushrooms and stir to combine. Cook for another 1-2 minutes, allowing the flavors to meld together.
6. Remove the skillet from the heat and set aside.

Cooking the Rice:

1. Rinse the rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming too sticky.
2. In a medium saucepan, combine the rinsed rice, chicken broth, vegetable oil, and salt. Stir to combine.
3. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid has been absorbed. It’s important to keep the lid on tightly to allow the rice to steam properly.
4. Remove the saucepan from the heat and let it sit, covered, for 10 minutes. This allows the rice to finish steaming and become fluffy.
5. Fluff the rice with a fork before serving.

Assembling the Dish:

1. Spoon the cooked rice into bowls.
2. Top the rice with the chicken and mushroom mixture. Be generous with the topping!
3. Garnish with chopped green onions, sesame seeds, and chili oil (if desired). These garnishes add a pop of color and flavor to the dish.
4. Serve immediately and enjoy!

Tips and Variations:

• Mushroom Variety: Feel free to experiment with different types of mushrooms. Enoki, maitake, or even dried shiitake (rehydrated) would be delicious additions.
• Spice Level: Adjust the amount of chili oil to your liking. You can also add a pinch of red pepper flakes to the chicken and mushroom mixture for extra heat.
• Vegetarian Option: Substitute the chicken with tofu or tempeh. Make sure to press the tofu to remove excess water before marinating and cooking. Use vegetable broth instead of chicken broth.
• Adding Vegetables: Feel free to add other vegetables to the mushroom mixture, such as bell peppers, snow peas, or broccoli. Add them along with the mushrooms and cook until tender-crisp.
• Make it a One-Pot Meal: For a truly easy cleanup, you can cook the rice in a rice cooker and then add the cooked chicken and mushroom mixture on top during the last few minutes of cooking to warm it through.
• Leftovers: This dish is great for leftovers! Store any remaining chicken, mushroom mixture, and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
• Chicken Broth Substitute: If you don’t have chicken broth, you can use water with a bouillon cube or a teaspoon of chicken bouillon powder.
• Shaoxing Rice Wine Substitute: If you don’t have Shaoxing rice wine, you can use dry sherry or even apple cider vinegar in a pinch.
• Oyster Sauce Substitute: If you don’t have oyster sauce, you can use hoisin sauce or a combination of soy sauce and a little bit of sugar.

Enjoy your homemade Chicken and Mushroom Rice!

Conclusion:

So there you have it! This chicken rice with mushrooms recipe is truly a must-try, and I’m not just saying that. It’s the perfect blend of comfort food and flavorful sophistication, all wrapped up in one easy-to-make dish. The savory chicken, earthy mushrooms, and perfectly cooked rice create a symphony of textures and tastes that will have you coming back for seconds (and maybe even thirds!). But what makes this recipe truly special is its versatility. While it’s fantastic as is, there are so many ways you can customize it to your liking. Feeling adventurous? Try adding a splash of soy sauce or a dash of chili flakes for a little extra kick. Want to make it even more decadent? Stir in a knob of butter or a drizzle of cream at the end. You could even experiment with different types of mushrooms – shiitake, oyster, or even a mix of wild mushrooms would all be delicious. For serving suggestions, this chicken rice with mushrooms is wonderful on its own as a complete meal. However, it also pairs beautifully with a simple side salad or some steamed vegetables. A light and refreshing cucumber salad would be particularly nice, providing a cool contrast to the richness of the rice. Alternatively, you could serve it alongside some stir-fried greens for a more substantial meal. And don’t forget about leftovers! This dish is just as good (if not better) the next day. You can reheat it in the microwave or on the stovetop, or even use it as a filling for dumplings or spring rolls. The possibilities are endless! I’ve poured my heart into perfecting this recipe, and I truly believe it’s one that everyone will enjoy. It’s simple enough for a weeknight dinner, yet elegant enough to serve to guests. It’s also a great way to use up leftover cooked chicken or rice, making it a budget-friendly option as well. But the best part about cooking is sharing the experience. So, I encourage you to give this recipe a try and see for yourself just how delicious it is. Don’t be afraid to experiment with different variations and make it your own. And most importantly, don’t forget to share your creations with me! I would absolutely love to hear about your experiences with this chicken rice with mushrooms recipe. Head over to the comments section and let me know what you think. Did you make any modifications? What did you serve it with? What did your family and friends think? I’m always eager to learn from your experiences and see how you’ve put your own spin on my recipes. Cooking is a journey, not a destination. So, grab your apron, gather your ingredients, and let’s embark on this delicious adventure together! I’m confident that this chicken rice with mushrooms will become a new favorite in your household. Happy cooking! I can’t wait to hear all about your culinary triumphs! And remember, the most important ingredient is always love. So, cook with passion, share with joy, and savor every bite! Print