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Chicken Rice Mushrooms: A Delicious and Easy Recipe

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Savory and comforting Chicken and Mushroom Rice featuring tender chicken thighs and a rich mushroom medley served over fluffy rice.

Ingredients

Scale
  • 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
  • 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
  • 2 cups long-grain rice, rinsed
  • 4 cups chicken broth
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • Chopped green onions
  • Sesame seeds
  • Chili oil

Instructions

  1. Prepare the Chicken: In a medium bowl, combine the chicken pieces with soy sauce, Shaoxing rice wine (or dry sherry), cornstarch, salt, and white pepper. Mix well and marinate for at least 20 minutes, or up to 1 hour in the refrigerator.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through (5-7 minutes). Remove from skillet and set aside.
  3. Cook the Mushrooms: 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.
  4. Add the sliced mushrooms to the skillet and cook, stirring occasionally, until softened and browned (8-10 minutes).
  5. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and chicken broth.
  6. 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.
  7. 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. Remove from heat.
  8. Cook the Rice: Rinse the rice under cold water until the water runs clear.
  9. In a medium saucepan, combine the rinsed rice, chicken broth, vegetable oil, and salt. Stir to combine.
  10. 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.
  11. Remove the saucepan from the heat and let it sit, covered, for 10 minutes.
  12. Fluff the rice with a fork before serving.
  13. Assemble the Dish: Spoon the cooked rice into bowls. Top with the chicken and mushroom mixture. Garnish with chopped green onions, sesame seeds, and chili oil (if desired). Serve immediately.

Notes

  • 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.

Find it online: https://mmmflavors.com/chicken-rice-mushrooms/