Chicken Hoisin Rice Bowl Recipe with Mushrooms & Zucchini
Whip up these healthy hoisin chicken rice bowls in minutes. Crimini and shiitake mushrooms, and sliced zucchini add flavor and vitamins.
Servings: 4 Servings
Calories: 386kcal
Ingredients
- 2 teaspoons canola oil divided
- 1 tablespoon minced fresh ginger
- 2 garlic cloves minced
- 2 boneless skinless chicken breasts, cut into ¾-inch pieces
- ½ teaspoons ground pepper
- 8 ounces crimini mushrooms thinly sliced
- 3 ounces shiitake mushrooms stems remove, thinly sliced
- 1 medium zucchini cut into thin half-circles
- ¼ cup hoisin sauce
- 3 tablespoons low-sodium chicken broth
- 1 tablespoon soy sauce
- ¼ teaspoon red pepper flakes
- 1 ⅓ cups brown rice
Instructions
- 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.
Notes
WW (Old Points) 5 / WW (Points+) 6
Nutrition
Serving: 1Cup Chicken + ⅓ Cup Rice | Calories: 386kcal | Carbohydrates: 63g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 612mg | Potassium: 865mg | Fiber: 4g | Sugar: 8g | Vitamin A: 150IU | Vitamin C: 9.9mg | Calcium: 50mg | Iron: 2.1mg