Mushroom Chicken Rice (口蘑鸡胸饭)
Mushroom Chicken Rice (口蘑鸡胸饭)
Ingredients
For the Chicken and Mushrooms
- 1 1/2 pounds boneless, skinless chicken breast, sliced into 1/2-inch pieces
- 1 pound white button mushrooms, cleaned and sliced
- 2 tablespoons vegetable oil
- 3 garlic, cloves, minced
For the Chicken Marinade
- 1/2 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1/4 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 1/2 teaspoon corn starch
For Serving and Garnish
- 4 cups cooked rice, such as purple rice or brown rice
- 2 scallions, chopped, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a medium bowl, combine the sliced chicken breast with oyster sauce, soy sauce, white pepper, sesame oil, and corn starch. Mix thoroughly until the chicken is evenly coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 5 min
- 2
While the chicken is marinating, clean and slice the white button mushrooms. Prepare your minced garlic, chopped scallions, and toasted sesame seeds.
⏱️ 5 min
- 3
Heat vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Add the marinated chicken to the skillet in a single layer, if possible. Sear the chicken for 3-4 minutes per side, until golden brown and cooked through. You may need to do this in batches to avoid overcrowding the pan.
⏱️ 8 min
- 5
Once the chicken is cooked, add the sliced mushrooms to the skillet. Sauté with the chicken for 5-7 minutes, stirring occasionally, until the mushrooms have softened and released their moisture, becoming tender and savory.
⏱️ 6 min
- 6
Remove the skillet from the heat. Divide the cooked rice among four serving bowls. Top each bowl with an equal portion of the mushroom chicken mixture.
⏱️ 2 min
- 7
Garnish generously with chopped scallions and toasted sesame seeds before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom Chicken Rice (口蘑鸡胸饭)
For the Chicken and Mushrooms
- 1 1/2 pounds boneless, skinless chicken breast, sliced into 1/2-inch pieces
- 1 pound white button mushrooms, cleaned and sliced
- 2 tablespoons vegetable oil
- 3 garlic, cloves, minced
For the Chicken Marinade
- 1/2 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1/4 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 1/2 teaspoon corn starch
For Serving and Garnish
- 4 cups cooked rice, such as purple rice or brown rice
- 2 scallions, chopped, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a medium bowl, combine the sliced chicken breast with oyster sauce, soy sauce, white pepper, sesame oil, and corn starch. Mix thoroughly until the chicken is evenly coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 5 min - 2
While the chicken is marinating, clean and slice the white button mushrooms. Prepare your minced garlic, chopped scallions, and toasted sesame seeds.
⏱️ 5 min - 3
Heat vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Add the marinated chicken to the skillet in a single layer, if possible. Sear the chicken for 3-4 minutes per side, until golden brown and cooked through. You may need to do this in batches to avoid overcrowding the pan.
⏱️ 8 min - 5
Once the chicken is cooked, add the sliced mushrooms to the skillet. Sauté with the chicken for 5-7 minutes, stirring occasionally, until the mushrooms have softened and released their moisture, becoming tender and savory.
⏱️ 6 min - 6
Remove the skillet from the heat. Divide the cooked rice among four serving bowls. Top each bowl with an equal portion of the mushroom chicken mixture.
⏱️ 2 min - 7
Garnish generously with chopped scallions and toasted sesame seeds before serving immediately.
⏱️ 1 min