One-Pot Golden Mushroom Soy Chicken Rice
One-Pot Golden Mushroom Soy Chicken Rice
Ingredients
For the Golden Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
For the Crispy Garlic-Shiitake
- 1/4 cup dried shiitake mushrooms, rehydrated and thinly sliced
- 3 garlic, cloves, thinly sliced
- 2 tablespoons vegetable oil
For the Mushroom Soy Rice
- 1 tablespoon vegetable oil
- 1/2 yellow onion, small, finely diced
- 4 ounces fresh shiitake mushrooms, sliced
- 2 garlic, cloves, minced
- 1 teaspoon ginger, grated
- 1 1/2 cups short-grain white rice, rinsed until water runs clear
- 2 1/2 cups chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce, (optional, for deeper flavor)
- 1/2 cup grated carrot
- 4 ounces baby bok choy, chopped
- 1/2 cup shelled edamame, frozen
For Garnish
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, combine chicken pieces with 2 tablespoons soy sauce, honey, sesame oil, garlic powder, and black pepper. Toss to coat. Sprinkle in cornstarch and toss again until evenly coated. Set aside to marinate while preparing other ingredients.
⏱️ 5 min
- 2
Heat 2 tablespoons vegetable oil in a large, deep skillet or Dutch oven over medium heat. Add the thinly sliced rehydrated shiitake mushrooms and sliced garlic. Fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Season lightly with salt. Set aside.
⏱️ 7 min
- 3
In the same skillet (add a little more oil if needed), increase heat to medium-high. Add the marinated chicken in a single layer and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
⏱️ 8 min
- 4
Reduce heat to medium. Add 1 tablespoon vegetable oil to the skillet. Add diced yellow onion and sauté until softened, about 3-4 minutes. Add sliced fresh shiitake mushrooms and cook until tender, about 3-5 minutes.
⏱️ 8 min
- 5
Stir in minced garlic and grated ginger and cook for 1 minute until fragrant.
⏱️ 1 min
- 6
Add the rinsed rice to the skillet and stir to coat with the aromatics. Pour in chicken broth, 3 tablespoons soy sauce, and oyster sauce (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
⏱️ 15 min
- 7
After 15 minutes, stir in the grated carrot, chopped bok choy, and frozen edamame. Place the cooked chicken pieces on top of the rice and vegetables. Cover again and continue to cook for another 5-7 minutes, or until the liquid is absorbed and the rice is tender.
⏱️ 7 min
- 8
Remove from heat and let stand, covered, for 5 minutes. Fluff the rice gently with a fork.
⏱️ 5 min
- 9
Serve the One-Pot Golden Mushroom Soy Chicken Rice in bowls, topped with the crispy garlic-shiitake and sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Golden Mushroom Soy Chicken Rice
For the Golden Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
For the Crispy Garlic-Shiitake
- 1/4 cup dried shiitake mushrooms, rehydrated and thinly sliced
- 3 garlic, cloves, thinly sliced
- 2 tablespoons vegetable oil
For the Mushroom Soy Rice
- 1 tablespoon vegetable oil
- 1/2 yellow onion, small, finely diced
- 4 ounces fresh shiitake mushrooms, sliced
- 2 garlic, cloves, minced
- 1 teaspoon ginger, grated
- 1 1/2 cups short-grain white rice, rinsed until water runs clear
- 2 1/2 cups chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce, (optional, for deeper flavor)
- 1/2 cup grated carrot
- 4 ounces baby bok choy, chopped
- 1/2 cup shelled edamame, frozen
For Garnish
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, combine chicken pieces with 2 tablespoons soy sauce, honey, sesame oil, garlic powder, and black pepper. Toss to coat. Sprinkle in cornstarch and toss again until evenly coated. Set aside to marinate while preparing other ingredients.
⏱️ 5 min - 2
Heat 2 tablespoons vegetable oil in a large, deep skillet or Dutch oven over medium heat. Add the thinly sliced rehydrated shiitake mushrooms and sliced garlic. Fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Season lightly with salt. Set aside.
⏱️ 7 min - 3
In the same skillet (add a little more oil if needed), increase heat to medium-high. Add the marinated chicken in a single layer and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
⏱️ 8 min - 4
Reduce heat to medium. Add 1 tablespoon vegetable oil to the skillet. Add diced yellow onion and sauté until softened, about 3-4 minutes. Add sliced fresh shiitake mushrooms and cook until tender, about 3-5 minutes.
⏱️ 8 min - 5
Stir in minced garlic and grated ginger and cook for 1 minute until fragrant.
⏱️ 1 min - 6
Add the rinsed rice to the skillet and stir to coat with the aromatics. Pour in chicken broth, 3 tablespoons soy sauce, and oyster sauce (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
⏱️ 15 min - 7
After 15 minutes, stir in the grated carrot, chopped bok choy, and frozen edamame. Place the cooked chicken pieces on top of the rice and vegetables. Cover again and continue to cook for another 5-7 minutes, or until the liquid is absorbed and the rice is tender.
⏱️ 7 min - 8
Remove from heat and let stand, covered, for 5 minutes. Fluff the rice gently with a fork.
⏱️ 5 min - 9
Serve the One-Pot Golden Mushroom Soy Chicken Rice in bowls, topped with the crispy garlic-shiitake and sliced green onions.
⏱️ 1 min