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No. 0154 Japanese Free recipe

Sesame Chicken and Mushroom Rice Bowl

Tender chicken slices and clusters of shimeji mushrooms glaze in a quick soy, mirin and sesame oil sauce, then tumble next to warm short grain rice. Ribbons of garlic chives add a mild oniony snap. This is a clean, comforting bowl you can have on the table in under half an hour.

4.7 from 470 cooks

Teal bowl with sauteed chicken, shimeji mushrooms and garlic chives beside sesame-sprinkled white rice
Photo: Nadin Sh on Pexels
Prep
10 min
Cook
15 min
Total
25 min
Serves
2
Level
Easy
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Method 5 steps

  1. Stir together the soy sauce, mirin, sugar and sesame oil.

  2. Heat the neutral oil in a skillet over medium-high heat. Add the chicken in one layer and cook 3 minutes until the undersides turn golden.

  3. Flip the chicken, add the mushrooms and cook 3 to 4 minutes, stirring, until the mushrooms soften and the chicken is cooked through.

  4. Pour in the sauce and toss for 1 minute until it reduces to a light glaze. Add the garlic chives and stir just until wilted.

  5. Spoon rice into one side of each bowl, sprinkle it with sesame seeds, and pile the chicken and mushrooms alongside.

Tap a step to mark it done.

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