Tender Chicken Breast Rice Bowl
Delicious Chicken Breast Rice Bowl: Tips for a Flavorful, Non-Dry Meal
The word ‘dry’ often comes to mind when thinking about chicken breast. But today, we’re breaking that stereotype with a recipe for a surprisingly flavorful and incredibly simple meal. Let’s make a gorgeous chicken breast rice bowl that you can enjoy as a satisfying one-dish meal with various vegetables!
Ingredients- 1 pack Smoked Chicken Breast (using smoked chicken breast adds extra tenderness and flavor)
- 1 Onion (medium size)
- 1/4 Zucchini (or yellow squash)
- 4 Button Mushrooms
- 1 bag King Oyster Mushrooms or Enoki Mushrooms (choose according to your preference)
- 1/2 Red Bell Pepper
- A handful of Baby Greens (for garnish and freshness)
- 1 Tbsp Oyster Sauce (adds delicious umami)
- A pinch of Sesame Seeds (for nutty flavor and garnish)
- 1 Tbsp Minced Garlic (or about 10 cloves garlic, thinly sliced)
Cooking Instructions
Step 1
First, let’s prepare the vegetables and chicken breast. Slice the button mushrooms into quarters. Dice the smoked chicken breast, zucchini, onion, and red bell pepper into bite-sized cubes. Trim the ends of the king oyster mushrooms or enoki mushrooms and cut them into 2-3 cm lengths.
Step 2
Next, let’s make the delicious sauce. In a small bowl, combine 1 Tbsp of cornstarch with a little water, mixing until smooth to form a paste. Gradually add more water, stirring constantly, until you have about 2-3 Tbsp of thin slurry. It’s important to add the water gradually to avoid lumps. This cornstarch slurry will thicken the sauce for our rice bowl.
Step 3
Now, let’s start stir-frying! Heat a little oil in a pan over medium-low heat. Add the sliced garlic (or minced garlic) and sauté until fragrant and lightly golden, about 1 minute. Add the diced onion and stir-fry until it becomes translucent. Once the onion is softened, add the zucchini and button mushrooms, and continue to stir-fry for another 2-3 minutes.
Step 4
When the vegetables are partially cooked, add the diced chicken breast and red bell pepper to the pan. Stir-fry everything together until the chicken is heated through and the bell pepper is slightly tender. Pour in 1 Tbsp of oyster sauce and stir to coat all the ingredients evenly. Adjust seasoning with salt or soy sauce to your taste, if needed.
Step 5
Now, let’s thicken the sauce. Give the cornstarch slurry a quick stir, then gradually pour it into the pan while stirring continuously. Cook for another 1-2 minutes, stirring, until the sauce thickens and coats the ingredients beautifully. Turn off the heat and add the prepared king oyster or enoki mushrooms. Stir them in; the residual heat will cook them perfectly without making them watery. (If using enoki mushrooms, adding them at the very end and just wilting them is best to prevent excess liquid.)
Step 6
Serve a generous portion of warm rice in a bowl. Spoon the delicious chicken and vegetable mixture over the rice. Top with a handful of fresh baby greens for a vibrant finish. For an extra touch, sprinkle some sesame seeds over the top. Enjoy your beautiful and flavorful Chicken Breast Rice Bowl!
