Рецепт Chicken Hoisin Rice Bowl Recipe with Mushrooms & Zucchini
Whip up these healthy hoisin chicken rice bowls in minutes. Crimini and crimini mushrooms, and sliced zucchini add flavor and vitamins.
I’ve always been a stir-fry gal. In fact, chicken stir-fry is one of the first things I learned to cook in my early twenties. Feeling awfully fancy and proud of myself, I would marinate the chicken in a mixture of sherry and soy sauce, then cook it with garlic, ginger and any vegetables that were on hand. Voila! An easy, healthy meal. And it was tasty enough to convince my then-boyfriend (now husband) that I could cook. Well, at least until the unfortunate roast chicken incident…big expectations, undercooked chicken, lots of tears (from me, not my husband). I turned straight back to stir-fries for comfort.
This recipe follows the same pattern as those early stir-fries, minus the sherry. Instead, I whisked together some store-bought hoisin sauce, chicken broth, soy sauce and a pinch of red pepper flakes for some heat.
The recipe:
Heat 1 teaspoon of canola oil in a large nonstick skillet set over medium-high heat. (I used my favorite Everyday Pan for this dish. I don’t know what I would do without this pan. Seriously.)
Add the ginger and cook, stirring for 30 seconds. Add the garlic and cook for additional 30 seconds.
Stir in the chicken breast and ground pepper, and stir-fry until the chicken is just cooked through, about 4 minutes. Remove the chicken from the pan and set aside.
Heat the remaining 1 teaspoon of canola oil in the same pan.
Add the crimini and shiitake mushroom and cook until starting to soften, about 3 minutes. Add the zucchini and cook for 1 minute.
In a small bowl, whisk together the hoisin sauce, chicken broth, soy sauce and red pepper flakes.
Add the sauce and the cooked chicken to the mushroom mixture and stir until heated and coated with sauce.
Divide the rice between 4 bowls (1/3 cup rice per bowl) and top each with the chicken mixture. Serve.
- Other easy chicken recipes:
- Cookin’ Canuck’s Chicken, Artichoke & Spinach Soup
- Cookin’ Canuck’s One-Pot Cumin & Smoked Paprika Chicken with Potatoes
- Chicken Hoisin Rice Bowl Recipe with Mushrooms & Zucchini
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- 2 tsp canola oil, divided
- 1 tbsp minced fresh ginger
- 2 garlic cloves, minced
- 2 boneless, skinless chicken breasts, cut into 3/4-inch pieces
- 1/2 tsp ground pepper
- 8 oz. crimini mushrooms, thinly sliced
- 3 oz. shiitake mushrooms, stems remove, thinly sliced
- 1 medium zucchini, cut into thin half-circles
- 1/4 cup hoisin sauce
- 3 tbsp low-sodium chicken broth
- 1 tbps soy sauce
- 1/4 tsp red pepper flakes
- 1 1/3 cups brown rice
Instructions
Heat 1 teaspoon of canola oil in a large nonstick skillet set over medium-high heat.
Add the ginger and cook, stirring for 30 seconds. Add the garlic and cook for additional 30 seconds.
Stir in the chicken breast and ground pepper, and stir-fry until the chicken is just cooked through, about 4 minutes. Remove the chicken from the pan and set aside.
Heat the remaining 1 teaspoon of canola oil in the same pan.
Add the crimini and shiitake mushroom and cook until starting to soften, about 3 minutes. Add the zucchini and cook for 1 minute.
In a small bowl, whisk together the hoisin sauce, chicken broth, soy sauce and red pepper flakes.
Add the sauce and the cooked chicken to the mushroom mixture and stir until heated and coated with sauce.
Divide the rice between 4 bowls (1/3 cup rice per bowl) and top each with the chicken mixture. Serve.
Notes
Calories 244.8 / Total Fat 6.3g / Saturated Fat 1.4g / Cholesterol 41.1mg / Sodium 540mg / Total Carbohydrates 27.2g / Fiber 3.2g / Sugar 3.4g / Protein 20.8g / WW (Old Points) 5 / WW (Points+) 6
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