Dinner recipe

Saucy Chicken and Mushroom Rice Bowls with Peas and Spring Onion

Name: Saucy Chicken and Mushroom Rice Bowls with Peas and Spring Onion
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 250g rice; 300g chicken breast; 250g mushrooms; 1 bunch spring onions; 150g peas; 3 tbsp soy sauce; 2 garlic; 1 tbsp sesame seeds; 1 tbsp olive oil

Soy-glazed chicken and mushroom rice bowls with peas, spring onions, and sesame for a quick balanced dinner.

Plan with this recipe Start cooking Ingredients

35 min600 kcal4 base servingsEasyBalancedWeeknight

ContainsGluten, Sesame, Soya

Allergy and dietary checks

Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.

Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: chicken breast, mushrooms

Dietary fit: No diet tags added for this recipe yet

Serving tip: Slice the mushrooms fairly thinly so they brown quickly instead of steaming in the pan.

Chicken Mushroom Rice Bowls plated and ready to serve.

Image: Shop Sorted generated asset

Ingredients

What you need

250g rice
300g chicken breast
250g mushrooms
1 bunch spring onions
150g peas
3 tbsp soy sauce
2 garlic
1 tbsp sesame seeds
1 tbsp olive oil

You'll also need

pan, pot

Method

Step by step

Up to 8 clear steps

Step 1
Cook the rice
Rinse the rice, then cook it in simmering water with a pinch of salt for 12-15 minutes until tender. Drain and let it steam dry for 1 minute.
15 min
Step 2
Prep the topping
Cut the mushrooms into bite-sized pieces, finely slice the spring onions and measure out the peas. Cut the chicken breast into bite-sized pieces so it cooks evenly.
Step 3
Start the pan
Heat 1 tablespoon olive oil in a wide frying pan over a medium-high heat. Cook the chicken breast for 5-8 minutes until browned at the edges and piping hot.
8 min
Step 4
Cook the vegetables
Add mushrooms, spring onions and peas and cook for 3-4 minutes until bright and just tender.
4 min
Step 5
Gloss with sauce
Stir in garlic, soy sauce and sesame seeds and a splash of water if needed. Bubble for 2 minutes until glossy, then taste before adding extra salt and finish with black pepper.
2 min
Step 6
Serve the bowls
Spoon the rice into bowls, top with the hot filling. Scatter over any spring onions, herbs, or fresh finish.

Recipe

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Cooking steps and ingredient details are being prepared.

Dinner recipe

Saucy Chicken and Mushroom Rice Bowls with Peas and Spring Onion

Soy-glazed chicken and mushroom rice bowls with peas, spring onions, and sesame for a quick balanced dinner.

Plan with this recipe Start cooking Ingredients

35 min600 kcal4 base servingsEasyBalancedWeeknight

ContainsGluten, Sesame, Soya

Allergy and dietary checks

Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: chicken breast, mushrooms

Dietary fit: No diet tags added for this recipe yet

Serving tip: Slice the mushrooms fairly thinly so they brown quickly instead of steaming in the pan.

Image: Shop Sorted generated asset

Ingredients

What you need

250g rice
300g chicken breast
250g mushrooms
1 bunch spring onions
150g peas
3 tbsp soy sauce
2 garlic
1 tbsp sesame seeds
1 tbsp olive oil

You'll also need

pan, pot

Method

Step by step

Up to 8 clear steps

Step 1
Cook the rice
Rinse the rice, then cook it in simmering water with a pinch of salt for 12-15 minutes until tender. Drain and let it steam dry for 1 minute.
15 min
Step 2
Prep the topping
Cut the mushrooms into bite-sized pieces, finely slice the spring onions and measure out the peas. Cut the chicken breast into bite-sized pieces so it cooks evenly.
Step 3
Start the pan
Heat 1 tablespoon olive oil in a wide frying pan over a medium-high heat. Cook the chicken breast for 5-8 minutes until browned at the edges and piping hot.
8 min
Step 4
Cook the vegetables
Add mushrooms, spring onions and peas and cook for 3-4 minutes until bright and just tender.
4 min
Step 5
Gloss with sauce
Stir in garlic, soy sauce and sesame seeds and a splash of water if needed. Bubble for 2 minutes until glossy, then taste before adding extra salt and finish with black pepper.
2 min
Step 6
Serve the bowls
Spoon the rice into bowls, top with the hot filling. Scatter over any spring onions, herbs, or fresh finish.

Typical values	per serving
Energy	600 kcal
Protein	32g
Carbohydrate	67.5g
of which sugars	12.2g
Fat	21.3g
of which saturates	6g
Fibre	6g
Salt	1g

Typical values	per serving
Energy	600 kcal
Protein	32g
Carbohydrate	67.5g
of which sugars	12.2g
Fat	21.3g
of which saturates	6g
Fibre	6g
Salt	1g

Saucy Chicken and Mushroom Rice Bowls with Peas and Spring Onion

What you need

You'll also need

Step by step

Cook the rice

Prep the topping

Start the pan

Cook the vegetables

Gloss with sauce

Serve the bowls

Related recipes for the week

Fragrant Chicken and Broccoli Rice Bowls with Peas and Spring Onion

Saucy Chicken and Tomato Rice Bowls with Lime and Spring Onion

Zesty Chicken Curry Rice Bowls with Lemon and Yoghurt

Loading the recipe.

Saucy Chicken and Mushroom Rice Bowls with Peas and Spring Onion

What you need

You'll also need

Step by step

Cook the rice

Prep the topping

Start the pan

Cook the vegetables

Gloss with sauce

Serve the bowls

Related recipes for the week

Fragrant Chicken and Broccoli Rice Bowls with Peas and Spring Onion

Saucy Chicken and Tomato Rice Bowls with Lime and Spring Onion

Zesty Chicken Curry Rice Bowls with Lemon and Yoghurt