Chicken Rice Bowl with Soy-Mushroom Sauce

This easy, Korean-inspired rice bowl recipe is topped with tender chicken and a fabulous sauce made with mushrooms, garlic and scallions. What makes the dish unique is that the sauce includes a couple of eggs, giving it a silky-smooth texture that’s similar to egg drop soup. The combination is delicious served over brown rice which adds its own nutty flavor and contrasting texture.

Chicken Rice Bowl with Soy-Mushroom Sauce

Chicken Rice Bowl with Soy-Mushroom Sauce

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This simple rice bowl recipe is topped with tender chicken and a silky Korean-inspired sauce made with mushrooms, garlic, scallions, and egg.


  • 1-1/4 lbs chicken tenderloins
  • 4 to 5 scallions, cut into 1-inch pieces
  • 3 cloves garlic, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 2 cups low-sodium chicken broth
  • 3 teaspoons sesame oil, divided
  • 1-1/2 tablespoons vegetable oil
  • 8 ounces assorted mushrooms, sliced (see recipe notes)
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar, or more to taste
  • 2 eggs, lightly beaten
  • Freshly ground black pepper

For the rice:

  • 2-1/2 cups water
  • 2 cups short-grain brown rice


  • Bring the water for the rice to a boil in a large saucepan. Add a pinch of salt and stir in the rice.
  • Reduce the heat to medium-low to keep the mixture at a slow simmer. Cover tightly and cook until the rice is tender but not mushy, 30 to 35 minutes. Remove from the heat and set aside until ready to serve.
  • Place the chicken, 1/3 of the scallions, 1/3 of the garlic and all of the ginger in a wok or large skillet.
  • Add the chicken broth and bring the mixture to a simmer over medium heat (do not boil).
  • Continue cooking, turning several times, until the chicken is tender and cooked through, 6 to 8 minutes.
  • Transfer the chicken to a cutting board and strain the broth into a measuring cup and discard the solids.
  • Once the chicken has cooled enough to handle, shred it into bite-sized pieces, transfer to a bowl and toss with 2 teaspoons of the sesame oil. Set aside.
  • Wipe any excess moisture from the skillet and heat the vegetable oil over medium-high heat.
  • Add the remaining garlic and stir-fry for 30 seconds. Add the mushrooms, cook for another minute, then add the soy sauce and sugar.
  • Continue cooking for 2 minutes, then stir in 3/4 cup of the reserved broth.
  • Bring the mixture to a simmer, then slowly add the beaten egg, stirring continuously until the sauce has thickened.
  • Add the remaining scallions and sesame oil along with a few grinds of black pepper. Remove from the heat.
  • To serve, fluff the rice with a fork and place a portion in each of 4 serving bowls. Top with a portion of shredded chicken and spoon the mushroom sauce over the top.
  • Garnish with a little more black pepper and serve immediately.

Tips for Making This Recipe

Try using a combination of full-flavored mushrooms like cremini, shiitake and/or oyster mushrooms. You can also use dried mushrooms in place of fresh. Soak them for 30 minutes, drain and discard any tough stems.
Calories: 517kcal, Carbohydrates: 34g, Protein: 54g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 13g, Cholesterol: 213mg, Sodium: 626mg, Fiber: 4g, Sugar: 5g
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