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Whip up these healthy hoisin chicken rice bowls in minutes. Crimini and shiitake mushrooms, and sliced zucchini add flavor and vitamins.

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.

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.

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.

Divide the rice between 4 bowls (⅓ cup rice per bowl) and top each with the chicken mixture. Serve.

Other easy chicken recipes:

Instant Pot Shredded Chicken
Chicken, Artichoke & Spinach Soup
One-Pot Cumin & Smoked Paprika Chicken with Potatoes

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