Japanese Chicken Mushroom And Scallion Rice Bowl

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!