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

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

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

Ingredients

  • 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

Instructions

  1. Bring the water for the rice to a boil in a large saucepan. Add a pinch of salt and stir in the rice.
  2. 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.
  3. Place the chicken, 1/3 of the scallions, 1/3 of the garlic and all of the ginger in a wok or large skillet.
  4. Add the chicken broth and bring the mixture to a simmer over medium heat (do not boil).
  5. Continue cooking, turning several times, until the chicken is tender and cooked through, 6 to 8 minutes.
  6. Transfer the chicken to a cutting board and strain the broth into a measuring cup and discard the solids.
  7. 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.
  8. Wipe any excess moisture from the skillet and heat the vegetable oil over medium-high heat.
  9. Add the remaining garlic and stir-fry for 30 seconds. Add the mushrooms, cook for another minute, then add the soy sauce and sugar.
  10. Continue cooking for 2 minutes, then stir in 3/4 cup of the reserved broth.
  11. Bring the mixture to a simmer, then slowly add the beaten egg, stirring continuously until the sauce has thickened.
  12. Add the remaining scallions and sesame oil along with a few grinds of black pepper. Remove from the heat.
  13. 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.
  14. Garnish with a little more black pepper and serve immediately.

Notes

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.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 517 Total Fat: 18g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 213mg Sodium: 626mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 4g Sugar: 5g Sugar Alcohols: 0g Protein: 54g
Note: Nutrition information is estimated and may vary from your actual results.