Japanese Chicken Mushroom and Scallion Rice Bowl
Elevate weeknight dinners with this Japanese Chicken Mushroom and Scallion Rice Bowl, a harmonious blend of savory, umami-rich flavors and wholesome ingredients. Tender, bite-sized pieces of chicken thighs are cooked to golden perfection alongside earthy mushrooms, then simmered in a fragrant sauce made with soy sauce, mirin, sake, and a hint of sugar. Aromatic garlic, ginger, and a drizzle of sesame oil add depth, while crispy scallions brighten the dish. Served over a bed of fluffy white rice and optionally garnished with toasted sesame seeds, this quick and satisfying 40-minute recipe captures the essence of Japanese comfort food. Perfect for busy nights, this rice bowl is a delicious balance of hearty and light, making it an easy go-to for family meals or meal prep.
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Recipe Information
Ingredients
- 400 grams Boneless chicken thighs
- 200 grams Button mushrooms (or shiitake mushrooms)
- 3 whole Scallions (green onions)
- 4 cups Cooked white rice
- 4 tablespoons Soy sauce
- 2 tablespoons Mirin
- 2 tablespoons Sake
- 1 teaspoon Sugar
- 2 teaspoons Sesame oil
- 1 tablespoon Vegetable oil
- 2 whole Garlic cloves
- 1 teaspoon Fresh ginger
- 4 tablespoons Water
- 1 tablespoon Toasted sesame seeds (optional)
Instructions
Slice the chicken thighs into bite-sized pieces and set aside.
Clean the mushrooms and slice them thinly. Mince the garlic and grate the ginger. Thinly slice the scallions, keeping the white and green parts separate.
In a small bowl, mix together the soy sauce, mirin, sake, sugar, and water to make the sauce. Stir until the sugar dissolves and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-6 minutes until golden brown and cooked through.
Push the chicken to one side of the skillet and add the garlic and ginger to the other side. Stir for about 30 seconds until fragrant, then incorporate with the chicken.
Add the mushrooms to the skillet and cook for 3-4 minutes, stirring frequently, until they soften.
Pour the sauce into the skillet and bring to a gentle simmer. Allow the chicken and mushrooms to absorb the sauce for 2-3 minutes.
Stir in the white parts of the scallions and drizzle in the sesame oil. Cook for an additional 1 minute, then remove from heat.
Scoop 1 cup of cooked rice into each serving bowl. Top with the chicken and mushroom mixture, making sure to include some of the sauce.
Garnish with the green parts of the scallions and toasted sesame seeds, if using.
Nutrition Facts
Calories |
2134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 20.7 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 4180 mg | 182% | |
| Total Carbohydrate | 215.7 g | 78% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 21.2 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 258 mg | 20% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2033 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
