Oct 16
2013

Chicken Hoisin Rice Bowl Recipe with Mushrooms & Zucchini

Pin It

Whip up these healthy hoisin chicken rice bowls in minutes. Crimini and shiitake mushrooms, and sliced zucchini add flavor and vitamins.
Chicken Hoisin Rice Bowl Recipe with Mushrooms & Zucchini | cookincanuck.com #chicken

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.

It seems that I always have brown rice cooking in my rice cooker, so we often have rice on hand to throw together a quick meal like this hoisin rice bowl or our go-to southwestern vegetarian rice bowl. While zucchini and mushrooms are a great combination, feel free to use whatever vegetables you have on hand.

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.)

Chicken Hoisin Rice Bowl Recipe with Mushrooms & Zucchini | cookincanuck.com #chicken

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.

Chicken Hoisin Rice Bowl Recipe with Mushrooms & Zucchini | cookincanuck.com #chicken

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.

Chicken Hoisin Rice Bowl Recipe with Mushrooms & Zucchini | cookincanuck.com #chicken

Divide the rice between 4 bowls (1/3 cup rice per bowl) and top each with the chicken mixture. Serve.

Other easy chicken recipes:

Quick & easy chicken recipes | cookincanuck.com #chicken
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

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: Serves 4

Serving Size: 1/3 cup rice + 1 cup chicken mixture

Calories per serving: 245 cal

Fat per serving: Total Fat 6.3g / Saturated Fat 1.4g

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

  1. Heat 1 teaspoon of canola oil in a large nonstick skillet set over medium-high heat.
  2. Add the ginger and cook, stirring for 30 seconds. Add the garlic and cook for additional 30 seconds.
  3. 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.
  4. Heat the remaining 1 teaspoon of canola oil in the same pan.
  5. Add the crimini and shiitake mushroom and cook until starting to soften, about 3 minutes. Add the zucchini and cook for 1 minute.
  6. In a small bowl, whisk together the hoisin sauce, chicken broth, soy sauce and red pepper flakes.
  7. Add the sauce and the cooked chicken to the mushroom mixture and stir until heated and coated with sauce.
  8. 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

Disclaimer: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!

Related Posts Plugin for WordPress, Blogger...
Pin It

{ 19 comments… read them below or add one }

1 Tieghan October 16, 2013 at 6:26 am

Stir fry is always good. Especially when served over a big bowl of steam hot rice! Totally a staple food around here. I am loving everything about this hoisin chicken + veggies bowls! Perfect dinner!

Reply

2 Norma | Allspice and Nutmeg October 16, 2013 at 10:04 am

I love a good stir fry. This looks great. I learned a new way to improve the taste of hoisin sauce from you. Thanks!

Reply

3 Liz October 16, 2013 at 11:11 am

Nice recipe. Thanks so much.

Reply

4 Heather October 16, 2013 at 12:21 pm

Asian food is always so intimidating for me (no good reason why…) but this looks SO good and truly simple! Yes please – with seconds ;)

Reply

5 Kalyn October 16, 2013 at 4:47 pm

I’m loving everything about this recipe!

Reply

6 Paula - bell'alimento October 16, 2013 at 4:51 pm

I’ve got my chopsticks ready!

Reply

7 DessertForTwo October 16, 2013 at 5:00 pm

I love your healthy stir-frys! I sure need one this week!

Reply

8 Laura (Tutti Dolci) October 16, 2013 at 7:02 pm

I love stir fry meals, your rice bowl looks so tasty!

Reply

9 Kirsten October 16, 2013 at 7:19 pm

Dara,
The photo of the sauce being poured into the skillet is really really wonderful.
Thanks!

Reply

10 Bonny @ Clever Hen October 17, 2013 at 8:33 am

What a great, quick dinner! I can’t wait to try it out. Tonight might be the night! Thanks for the recipe.

Reply

11 Brenda @ a farmgirl's dabbles October 17, 2013 at 9:35 am

This looks fantastic, Dara. I know my family would love all these flavors. I really need to get a rice cooker!!!

Reply

12 Jemma October 17, 2013 at 11:45 am

I love making stir fry’s and always make more than I can eat – but I always have problem with the green veggies going a yucky color the following day – I’ve tried to blanch then put in stir fry but it never seems to help – any suggestions ???

Reply

13 Sommer @ ASpicyPerspective October 17, 2013 at 5:49 pm

Great-looking stir-fry, Dara!

Reply

14 Taylor @ Food Faith Fitness October 18, 2013 at 9:44 am

When I think of stir-fries, I do not think pretty…but that is a gosh darn beautiful stir fry! And, it sounds delish to boot!

Reply

15 Laura @ Family Spice October 18, 2013 at 5:44 pm

I love stir-fry. Unfortunately, I’m the only one that really like Asian flavors. I’m still working on changing that!

Reply

16 Erin @ Dinners, Dishes and Desserts October 21, 2013 at 8:25 pm

I love hoisin sauce, and I have the same giant bottle of it that you do! This looks amazing, I can’t wait to try it. (sharing on my FB page tomorrow)

Reply

17 Deborah October 23, 2013 at 12:32 am

Now you’ve got me craving stir fry! This sounds awesome – I love hoisin and I know I’d love this!

Reply

18 Nutmeg Nanny October 26, 2013 at 7:39 pm

I imagine this is just bursting with flavor :) exactly the kind of recipe my husband goes crazy over!

Reply

19 Michelle Rittler | Taste As You Go November 6, 2013 at 7:43 am

This sounds fantastic, Dara! I have a feeling this will become an instant favorite in our house.

Reply

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: