CHICKEN RICE BOWL WITH SOY-MUSHROOM SAUCE
This simple rice bowl recipe is topped with tender chicken and a silky Korean-inspired sauce made with mushrooms, garlic, scallions, and egg.
Provided by Lynne Webb
Categories Chicken
Time 1h5m
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 517 kcal, Carbohydrate 34 g, Protein 54 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 213 mg, Sodium 626 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 13 g, ServingSize 1 serving
CHICKEN WITH CREAMY MUSHROOM SAUCE
Recipe video above. The creamy mushroom sauce here is a cut above the usual basic recipes, thanks to the additions of wine, parmesan and chicken stock. It turns this quick chicken dinner into a meal that's both worthy and elegant enough to serve to company!It's an excellent sauce to serve with chicken breast, which is very lean and doesn't actually have very much flavour. Also, the lightly-floured crust on the chicken makes it nice and crispy, giving the sauce something to cling on to. So don't skip it!
Provided by Nagi
Categories Mains
Number Of Ingredients 13
Steps:
- Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.
- Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
- Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.
- Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
- Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.
- Deglaze skillet: Add white wine - it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
- Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.
- Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.
- Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.
- Sides: Ideal served with mashed potato or rice - something to soak in that amazing sauce! See Note 5 for suggestions.
Nutrition Facts : Calories 571 kcal, Carbohydrate 12 g, Protein 42 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 210 mg, Sodium 703 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SOY SAUCE CHICKEN
Soy sauce chicken is quick, easy, and full of flavor. It's a 3-ingredient recipe that we reach for whenever we don't feel like cooking. The chicken thighs stay juicy and tender and the flavor goes well with most side dishes. You'll love it!
Provided by Kristen Stevens
Categories Dinner
Time 17m
Number Of Ingredients 3
Steps:
- Place the chicken thighs into a bowl and pour the soy sauce over the top. Mix well and then put the bowl into your fridge. Let the thighs marinate for 30 minutes (or up to 2 hours).
- Heat the oil in a large, nonstick frying pan over medium heat. Pour the chicken thighs and all of the marinade into the pan and spread out the thighs so that they are in a single layer. Let them cook for 6 minutes then stir them around and scrape the bottom of the pan before turning them over and cooking for another 6 minutes, or until they are cooked through.
Nutrition Facts : ServingSize 2 chicken thighs, Calories 308 kcal, Sugar 1 g, Sodium 732 mg, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 1 g, Fiber 1 g, Protein 44 g, Cholesterol 215 mg, UnsaturatedFat 9 g
SOY SAUCE CHICKEN
A delicious, fast, and easy recipe for any week night dinner. The chicken comes out flavorful with a sweet and tangy glaze. Serve with rice and steamed snow peas for a complete meal.
Provided by Too Hot Tamale
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
- Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
- Place chicken on a platter and sprinkle with chopped green onions.
Nutrition Facts : Calories 564.1 calories, Carbohydrate 29.6 g, Cholesterol 159.6 mg, Fat 28.1 g, Fiber 0.5 g, Protein 46.6 g, SaturatedFat 7.8 g, Sodium 1941.2 mg, Sugar 25.7 g
CHICKEN IN SOY MUSHROOM SAUCE
This is a really tasty, low fat dish. If you don't have time to marinade the chicken, don't bother. It really needs at least one hour, even better with longer. It comes from a Family Circle cookbook entitled "healthy eating". Cooking time is listed as the marinading time. This is not the kind of dish that you can run off and do other things while cooking it. You really do need to stand there..
Provided by Sassy Syrah
Categories Chicken Breast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the mushrooms in a little boiling water, around 1/4 cup, for twenty mins.
- Drain, reserving the liquid.
- Remove the stalks and slice mushrooms thinly.
- Combine soy, rice wine, sesame oil and ginger in a bowl.
- Add chicken and coat well.
- Marinade in the fridge for at least one hour.
- Bring a pot or wok filled with water to boil.
- The steamer is to sit on top, so select one that fits.
- Line a bamboo steamer with baking paper.
- Place chicken in steamer, reserving marinade.
- Put lid on and place over the boiling water.
- Steam for six minutes.
- Turn over and steam for an additional six minutes.
- While this is happening, prepare the bok choy.
- Wash it very well to remove all grit.
- Slice it into quarters lengthwise.
- Top the chicken with the bok choy, and steam for an additional 3 minutes.
- Do not overcook.
- Combine reserved marinade and mushroom liquid and mushrooms in a small saucepan.
- Boil for two to three minutes.
- Add enough stock to cornflour to make a smooth paste.
- Add paste and remaining stock to saucepan.
- Stir over a medium heat for 2 minutes, until sauce thickens.
- Serve on a bed of rice, and bok choy.
- Arrange mushrooms decoratively on the chicken and drizzle with the sauce.
Nutrition Facts : Calories 409.5, Fat 19.8, SaturatedFat 5.6, Cholesterol 128.9, Sodium 753.8, Carbohydrate 8.9, Fiber 1.9, Sugar 2.2, Protein 45.8
MUSHROOMS WITH A SOY SAUCE GLAZE
Serve this tasty side with pork chops, steak, or salmon! Serve over the meat of your choice.
Provided by STEVEANDANGELA
Categories Side Dish
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Melt the butter in skillet over medium heat; add the mushrooms; cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the garlic; continue to cook and stir for 1 minute. Pour in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated, about 4 minutes.
Nutrition Facts : Calories 135 calories, Carbohydrate 5.4 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 7.4 g, Sodium 386.9 mg, Sugar 2 g
SIMPLE SOY SAUCE CHICKEN
My boys always begged for this chicken. It literally falls off the bones and the sauce gives a rich flavor to the rice. Made with pantry staples, it's easy to throw together, too! Use low-sodium soy sauce if you're sensitive to salt. My family prefers chicken thighs but any pieces will work. Skin the chicken pieces if preferred. A zesty Italian dressing works best.
Provided by springermom
Categories Meat and Poultry Recipes Chicken
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Combine chicken pieces, Italian salad dressing, mushrooms, water, soy sauce, dried minced onion, brown sugar, garlic powder, and black pepper in a heavy skillet or Dutch oven over low heat. Cover and simmer until chicken is very tender, about 45 minutes. Serve over hot cooked rice.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 19.8 g, Cholesterol 58.4 mg, Fat 15.5 g, Fiber 0.8 g, Protein 18.3 g, SaturatedFat 3.6 g, Sodium 1059.6 mg, Sugar 3.1 g
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