Chicken Hoisin Rice Bowl Recipe With Mushrooms & Zucchini
This savory stir-fry features tender chicken pieces, flavorful mushrooms, and crisp zucchini all coated in a delicious hoisin sauce. Served over a bed of fluffy brown rice, this dish is sure to delight your taste buds with its aromatic ginger and garlic flavors. Perfect for a quick and satisfying weeknight dinner!
— Constant Cookbook
Ingredients
- 2 tsp canola oil, divided
- 1 tbsp minced fresh ginger
- 2 garlic cloves, minced
- 2 boneless, skinless chicken breasts, cut into 3/4-inch pieces
- 1/2 tsp ground pepper
- 8 oz. crimini mushrooms, thinly sliced
- 3 oz. shiitake mushrooms, stems remove, thinly sliced
- 1 medium zucchini, cut into thin half-circles
- 1/4 cup hoisin sauce
- 3 tbsp low-sodium chicken broth
- 1 tbps soy sauce
- 1/4 tsp red pepper flakes
- 1 1/3 cups brown rice
Instructions
- Heat 1 teaspoon of canola oil in a large nonstick skillet set over medium-high heat.
- Add the ginger and cook, stirring for 30 seconds. Add the garlic and cook for additional 30 seconds.
- Stir in the chicken breast and ground pepper, and stir-fry until the chicken is just cooked through, about 4 minutes. Remove the chicken from the pan and set aside.
- Heat the remaining 1 teaspoon of canola oil in the same pan.
- Add the crimini and shiitake mushroom and cook until starting to soften, about 3 minutes. Add the zucchini and cook for 1 minute.
- In a small bowl, whisk together the hoisin sauce, chicken broth, soy sauce and red pepper flakes.
- Add the sauce and the cooked chicken to the mushroom mixture and stir until heated and coated with sauce.
- Divide the rice between 4 bowls (1/3 cup rice per bowl) and top each with the chicken mixture. Serve.
Cook Time
10M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Serving Size: 1 Cup Chicken + 1/3 Cup Rice
- Calories: 386 kcal
- Carbohydrate Content: 63 g
- Protein Content: 21 g
- Fat Content: 6 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 37 mg
- Sodium Content: 612 mg
- Fiber Content: 4 g
- Sugar Content: 8 g
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