Japanese Chicken Mushroom And Scallion Rice Bowl Recipe

Name: Japanese Chicken Mushroom And Scallion Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups instant brown rice; 2 cups reduced-sodium chicken broth; 1 1/2 tablespoons sugar substitute; 4 tablespoons reduced sodium soy sauce; 2 tablespoons mirin; 2 large egg whites; 1 large egg; 8 ounces chicken breasts, boneless and skinless, cut into 1/2-inch pieces; 6 scallions, trimmed and thinly sliced; 1/4 cup water chestnut, chopped; 1 cup assorted mushroom, sliced thinly; 1 teaspoon chopped red chili pepper

Servings: persons

1 1/2 cups instant brown rice
2 cups reduced-sodium chicken broth
1 1/2 tablespoons sugar substitute
4 tablespoons reduced sodium soy sauce
2 tablespoons mirin
2 large egg whites
1 large egg
8 ounces chicken breasts, boneless and skinless, cut into 1/2-inch pieces
6 scallions, trimmed and thinly sliced
1/4 cup water chestnut, chopped
1 cup assorted mushroom, sliced thinly
1 teaspoon chopped red chili pepper

1
Prepare instant brown rice according to package directions.
2
Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.
3
Add mushrooms to simmering broth.
4
Stir egg whites and whole egg in a small bowl until just mixed. Add chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Spr When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. (The chicken will be cooked by now.).
5
Add water chestnuts and heat.
6
Divide rice into 4 bowls.
7
Ladle chicken mixture into bowls.
8
Sprinkle with scallions and chili peppers.
9
We prefer our scallions raw, if you like them cooked -- add at the same time as the water chestnuts.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups instant brown rice, 2 cups reduced-sodium chicken broth, 1 1/2 tablespoons sugar substitute, 4 tablespoons reduced sodium soy sauce, and more.

Yes, Japanese Chicken Mushroom And Scallion Rice Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Chicken Mushroom And Scallion Rice Bowl

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