Chicken and Mushroom Rice Bowl (Takikomi Gohan)
Ginger- and garlic-marinated chicken is cooked with mushrooms, carrots, bamboo shoots, and rice in a flavorful broth of soy sauce and mirin, topped with nori strips and scallions.
Ingredients
- 1 Tbsp vegetable oil
- 1 pound boneless skinless chicken thighs cut into 1” pieces
- 2 ¼ tsp minced garlic
- 2 ¼ tsp minced ginger
- ¼ tsp kosher salt
- 1/8 tsp ground black pepper
- 2 cups water
- ½ cup reduced sodium soy sauce
- ½ cup mirin
- 1 cup long grain white rice
- 1 ¼ cup shiitake mushrooms sliced
- 8 oz can sliced bamboo shoots drained
- ½ cup shredded carrots
- ¼ cup scallions trimmed, sliced thin
- 1 nori sheet cut in half and sliced thin
Instructions
- Combine oil, chicken, garlic, ginger, salt, and pepper. Place chicken in covered nonreactive shallow pan or sealable plastic bag. Refrigerate a minimum of 2 hours or overnight.
- In a wok or deep sauté pan over medium-high heat, add chicken mixture. Sauté until lightly browned.
- Add water, soy sauce, mirin, rice, mushrooms, bamboo shoots and carrots. Mix until all ingredients are combined.
- Cover with a lid and steam 40 to 45 minutes until rice is tender and the liquid is absorbed.
- Sprinkle with nori and scallions to garnish and serve hot.
Nutrition
Calories: 280kcalCarbohydrates: 31gProtein: 19gFat: 7gSaturated Fat: 0.5gTrans Fat: 0gCholesterol: 75mgSodium: 890mgFiber: 1gSugar: 1g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.